By Vidushi Singh
This pasta salad will satisfy all of your savory cravings. With fusion of veggies and your favourite pasta will make a perfect combination!
1 medium eggplant, cut into ¾-in. pieces. 1 cup kalamata olives 6 tablespoons olive oil Pasta of your choice 2 tablespoons red wine vinegar 1 teaspoon salt ¼ teaspoon black pepper 1 tablespoon chopped fresh oregano, plus leaves for garnish ½ cup feta cheese, crumbled 1 ½ cups cherry tomatoes
Toaster oven: 475 °F. Combine the eggplant and olives with three tablespoons of the oil on a baking sheet. Boil and cook pasta, drain it well.
In a bowl mix vinegar, oil, salt, pepper, and oregano. Now take the cooked veggies, eggplant-olive mixture, and pasta and toss them nicely together.
It's all set! Feta, tomatoes, and dressing are used as garnish. Add some oregano leaves on top.
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