You may not believe it when I say that this has to be the best pasta salad I have ever made, as well as the best dressing I have ever made. As a content creator and recipe developer (self given title) I am naturally drawn to creating new recipes and experimenting with different ingredients, but I will have to admit that it will be hard to deviate from this dressing recipe.
I wouldn’t even class myself as one who is good with sauces, but this really has turned out exceptionally delicious.
I hope you try this and let me know in the comments or send a message via social media as to what you think of the recipe.
Roasted Eggplant Corn Avocado Pesto Pasta Salad
Ingredients
Salad Ingredients
For the Roasted Aubergine
For the Dressing
Instructions
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Cut the aubergine in cubes, massage with olive oil, parmesan and seasoning, place in a preheated oven to roast.
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While the pasta is boiling prepare the dressing, by mixing all the ingredients and whisking together until combined.
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Add the drained pasta to a large bowl and while the pasta is semi hot, add half of the dressing to the pasta for it to soak in and lock the flavour.
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Immediately after, add parmesan, combine for parmesan to start melting into the pasta.
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Add the grilled corn kernels, roasted aubergine, chopped peppers, avocado and the rest of the dressing. Mix well and serve in a large bowl.
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Garnish with avocado slices, corn, mint or basil leafs and cherry tomato for some vibrance.
Note
Just a few things to mention...
- It is not necessary to use grilled fresh corn, tinned corn will also suffice. Use 1 to 2 cans of corn or desired amount.
- I chose not to roast the peppers as I didn't want them to shrink too much and I wanted them to be visible in the salad.
- Avocado is optional but it made it even creamier.
Thank you for this recepie, very refreshing and healthy! Also very easy and quick to make