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    Home » Entrees

    Roasted Vegetable Pasta Salad Recipe with Eggplant, Zucchini & Feta Cheese

    Published: Apr 8, 2013 · Modified: Jun 21, 2019 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 39 Comments

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    Roasted Vegetable Pasta Salad Recipe with Eggplant, Zucchini & Feta Cheese #recipe | cookincanuck.com #vegetarian #pasta

    I may have finally found my ultimate pasta salad. And if you are looking for a Meatless Monday vegetarian recipe, this is definitely one to add to the menu. I will never turn my back on two other favorites, one with salmon, tomatoes and an herb dressing and the other with chicken, plums and cumin dressing. But this new version has everything I want in a pasta salad - smoky roasted vegetables (eggplant, zucchini and peppers), briny kalamata olive, salty feta cheese and fresh strips of basil.

    Roasted Vegetable Pasta Salad Recipe with Eggplant, Zucchini & Feta Cheese #recipe #vegetarian #pasta

    The dressing is nothing more than olive oil and lemon. Because the dressing is so simple, it's important to use high-quality extra-virgin olive oil and freshly squeezed lemon juice. Great ingredients go a long way in producing memorable dishes.

    If you are planning to make this salad ahead of time for a barbecue or picnic, slice and add the basil just before serving to prevent any discoloration of the basil.

    The recipe:

    Lay the eggplant and zucchini slices and a large piece of paper towel. Sprinkle both sides of slices with kosher salt and, using your hands, gently press the salt into the eggplant and zucchini.

    Roasted Vegetable Pasta Salad Recipe with Eggplant, Zucchini & Feta Cheese #recipe #vegetarian #pasta

    Gently press another piece of paper towel over top of the vegetables slices, and let them rest for 20 minutes. This will help to draw some of the bitterness and extra liquid out of the eggplant and zucchini.

    Preheat the oven to 450 degrees F.

    Rinse the salt off of the eggplant and zucchini slices, and pat dry with paper towel.

    Line a baking sheet with foil and lightly coat with cooking spray. Lay the eggplant and zucchini on the foil and brush both sides of the slices with 1 tablespoon of olive oil.

    Roasted Vegetable Pasta Salad Recipe with Eggplant, Zucchini & Feta Cheese #recipe #vegetarian #pasta

    Roast the eggplant and zucchini until they are tender, about 20 minutes. Cut the eggplant slices into quarters and the zucchini slices in half. Set aside.

    Cook the pasta according to pasta directions. Drain and rinse with cold water. Toss the pasta with the lemon juice, ¼ cup olive oil and pepper.

    Roasted Vegetable Pasta Salad Recipe with Eggplant, Zucchini & Feta Cheese #recipe #vegetarian #pasta

    Add the eggplant, zucchini, roasted red peppers, kalamata olives, feta cheese and basil to the pasta. Stir to combine. Serve, or refrigerate until ready to serve.

    Other recipes with eggplant:

    Eggplant Recipes by Cookin' Canuck
    Cookin' Canuck's Grilled Zucchini & Eggplant Parmesan Recipe {Vegetarian}
    Cookin' Canuck's Roasted Eggplant Recipe with Almond Butter Coconut Sauce
    Smitten Kitchen's Baked Orzo with Eggplant & Mozzarella
    Appetite for China's Sichuan Eggplant
    Avocado Pesto's Lao Eggplant Dip

    Roasted Vegetable Pasta Salad Recipe with Eggplant, Zucchini & Roasted Peppers

    If you are looking for a Meatless Monday vegetarian recipe, this pasta salad with roasted vegetables, feta cheese and basil is one to add to the menu.
    4.5 from 2 votes
    Print Pin Share by Text Rate
    Course: Entrees
    Cuisine: Italian
    Keyword: Vegetarian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 8 Servings
    Calories: 109kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    • 1 medium eggplant cut into ¼-inch slices
    • 1 zucchini cut into ¼-inch slices
    • salt for vegetable preparation
    • 1 tablespoon olive oil for the vegetables
    • 1 13 ounce box whole wheat penne pasta
    • ¼ cup fresh lemon juice
    • 3 tablespoons high-quality extra-virgin olive oil
    • ½ teaspoon ground pepper
    • 2 roasted red bell peppers 4 halves, thinly sliced
    • ⅓ cup quartered kalamata olives pitted
    • ⅓ cup crumbled feta cheese
    • 6 basil leaves thinly sliced
    Prevent your screen from going dark

    Instructions

    • Lay the eggplant and zucchini slices and a large piece of paper towel. Sprinkle both sides of slices with kosher salt and, using your hands, gently press the salt into the eggplant and zucchini.
    • Gently press another piece of paper towel over top of the vegetables slices, and let them rest for 20 minutes. This will help to draw some of the bitterness and extra liquid out of the eggplant and zucchini.
    • Preheat the oven to 450 degrees F.
    • Rinse the salt off of the eggplant and zucchini slices, and pat dry with paper towel.
    • Line a baking sheet with foil and lightly coat with cooking spray. Lay the eggplant and zucchini on the foil and brush both sides of the slices with 1 tablespoon of olive oil.
    • Roast the eggplant and zucchini until they are tender, about 20 minutes. Cut the eggplant slices into quarters and the zucchini slices in half. Set aside.
    • Cook the pasta according to pasta directions. Drain and rinse with cold water. Toss the pasta with the lemon juice, ¼ cup olive oil and pepper.
    • Add the eggplant, zucchini, roasted red peppers, kalamata olives, feta cheese and basil to the pasta. Stir to combine. Serve, or refrigerate until ready to serve.

    Notes

    WW (Old Points) 6 / WW (Points+) 8

    Nutrition

    Serving: 1.5Cups | Calories: 109kcal | Carbohydrates: 6g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 287mg | Potassium: 216mg | Fiber: 2g | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 12.9mg | Calcium: 47mg | Iron: 0.4mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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    42Shares
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      Reader Interactions

      Comments

      1. Vera

        November 29, 2015 at 11:50 am

        Spectacular! I had an eggplant, a zucchini, and an orange pepper that I wanted to use to make some kind of pasta dish, but I did not want to add sauce or tomatoes and this was perfect. I seasoned my veggies with King Arthur Flour's herbs de provence before roasting and I didn't bother with the basil at the end. This was delicious.

        Reply
      2. Liz

        December 20, 2013 at 9:47 am

        A lovely recipe. Thanks so much.

        Reply
      3. Tori @ The Shiksa in the Kitchen

        April 14, 2013 at 1:57 pm

        Beautiful! And so healthy. Pinned it!

        Reply
      4. SaltySweetSour

        April 11, 2013 at 7:40 am

        This looks delicious! Roasted vegetables make everything better.

        Reply
      5. Karly

        April 11, 2013 at 7:17 am

        Would you believe that I've never had eggplant before? I bought one once and then slowly let it go bad, because I was too scared to cook with it. I'm so lame. Roasted veggies are my thing, though, so I imagine this dish would be the perfect way to try eggplant! Also: pasta. Yes.

        Reply
      6. Maureen | Orgasmic Chef

        April 11, 2013 at 1:55 am

        This salad suits me down to the ground. I love a roasted veg pasta salad.

        Reply
      7. Donna

        April 10, 2013 at 8:43 pm

        You had me at "roasted vegetables." JUst love 'em!

        Reply
      8. Carla @ Carlas Confections

        April 10, 2013 at 7:10 pm

        This pasta is screaming my name! I love it!

        Reply
      9. kirsten@FarmFreshFeasts

        April 10, 2013 at 7:59 am

        Dara,
        How delicious--I'm always looking for ways to use the eggplant and zucchini from my CSA farm share, and this looks like a tasty one.

        Thanks!

        Reply
      10. Kari@Loaves n Dishes

        April 10, 2013 at 7:32 am

        I love everything about this pasta salad! In the summer you could grill the veggies and it would almost be like a new dish...I'm always thinking of short cuts, I'm so lazy!

        Reply
      11. ashley - baker by nature

        April 09, 2013 at 9:35 pm

        I love your pasta serving dish! So pretty!

        And anything involving roasted veggies has my vote! This is perfect for the upcoming season.

        Reply
      12. Amalia

        April 09, 2013 at 8:51 pm

        Such a brilliant salad!
        It looks delicious, easy and healthy.
        Your roasted eggplant trick is helpful for me, too.

        Reply
      13. Dorothy @ Crazy for Crust

        April 09, 2013 at 8:46 pm

        Oh my goodness. Pasta salad at it's best! I love this recipe!

        Reply
      14. Alaina @ Fabtastic Eats

        April 09, 2013 at 6:58 pm

        gosh! I love all these flavors! This sounds so wonderful!!

        Reply
      15. Kelsey

        April 09, 2013 at 6:57 pm

        Oh wow. Amazingness!

        Reply
      16. Jessica@AKitchenAddiction

        April 09, 2013 at 3:15 pm

        Love roasted veggies! They are perfect mixed with feta and pasta!

        Reply
      17. Annalise

        April 09, 2013 at 2:06 pm

        Loved this pasta salad, so lucky I got to sample it!

        Reply
      18. Becky at Vintage Mixer

        April 09, 2013 at 1:22 pm

        Thanks for sharing this yummy salad at my shower. I enjoyed it there, then enjoyed it again for dinner that night 🙂

        Reply
      19. Mommypage

        April 09, 2013 at 12:36 pm

        Wow, this salad looks so tasty! That's a great idea to add eggplant and zucchini. It seems very healthy!

        Reply
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