Sicilian Pasta Salad
Prep time
Cook time
Total time
Serves: 4
  • 1 medium eggplant, cut into small cubes
  • 1 punnet cherry tomatoes, cut in half
  • 1 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp cayenne pepper
  • 250g/9oz short pasta, cooked according to instructions
  • 2 tbsp sun-dried tomato pesto
  • 2 tbsp capers
  • 1 cup basil, cut into narrow strips
  1. Preheat oven to 190C/375F. In a large baking dish place the eggplant and cherry tomatoes. Coat with the olive oil and spices. Roast for 20 minutes turning halfway through.
  2. Once the vegetables are roasted, place them aside to cool down for 20 minutes.
  3. Once the vegetables have cooled down a bit, place them in a large mixing bowl. Combine the vegetables with the pasta, pesto and capers.
  4. Divide the pasta salad over individual bowls and serve immediately topped with fresh basil.
  5. If you want to store the pasta salad for later, place it in an airtight container in the fridge. and store the basil separately.
Recipe by The Vegan Year at