Perfect Pasta Salad Loaded with Incredible Flavors

Perfect Pasta Salad Loaded with Incredible Flavors

Pasta Salad

This bright and colorful pasta salad is the greatest meal for parties, cookouts and more. 

Total Time 20 minutes
Servings 4 servings
Author Ella Jewett

Ingredients

  • 8 oz uncooked casarecce, fusilli or penne pasta
  • 8 oz haricots verts (French green beans) or yellow wax beans trimmed
  • 1 tbsp olive oil
  • 2 cups Japanese eggplant chopped
  • 1 tbsp minced garlic
  • 2 pt cherry tomatoes halved and divided
  • 1/4 cup dry white wine
  • 2 tsp white wine vinegar
  • 1/2 tsp salt
  • 6 oz burrata
  • 2 tsp fresh thyme chopped
  • 1/2 tsp freshly ground black pepper

Instructions

  1. Cook the pasta according to directions on the box, but leave out the salt and fat. Add green beans during the last 3 minutes of its cooking. When it's done, set aside 1 cup of the cooking liquid, then drain the pasta.

  2. Meanwhile, heat oil in a large skillet on medium-high. Add eggplant, and cook while stirring occasionally for 4 to 5 minutes or until tender. Add the garlic and cook for a minute until fragrant. Add half of the tomatoes and cook until the juices start to release, another 2 to 3 minutes.

  3. Add the wine and cook, stirring often until most of it evaporates. Add the pasta and beans and toss 'em to combine. If the mixture is too dry, add the reserved pasta cooking liquid, a couple of tablespoons at a time. Stir in the remaining tomatoes, vinegar, and salt. Divide the pasta mixture among 4 bowls and top each evenly with burrata, thyme, and pepper.

 

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