Roasted Eggplant Corn Avocado Pesto Pasta Salad

Prep Time 30 mins
Cook Time 30 mins
Rest Time 1 hr
Total Time 2 hrs
Ratings 4.5 from 2 votes
Cuisine:
Courses: , , ,
Servings: 6
Ingredients
    Salad Ingredients
  • 500 g Dry pasta
  • 2/3 cup Grated Parmesan
  • 1 cup Green Turkish Pepper
  • 1 cup Sweet Red Pepper
  • 1 Large Avocado
    • For the Roasted Aubergine
  • 2 Medium Aubergines
  • Salt & Pepper to taste
  • Drizzle of Olive Oil
  • 1 tbsp Dried Basil
  • 1/3 cup Grated Parmesan
    • For the Dressing
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 cup Mayonnaise
  • 1.5 tbsp Mustard
  • 1 cup Pesto
  • 3 tbsp Worcestershire Sauce
  • 1/3 cup Lemon Juice
Instructions
  1. 1
    Cut the aubergine in cubes, massage with olive oil, parmesan and seasoning, place in a preheated oven to roast.
  2. 2
    While the pasta is boiling prepare the dressing, by mixing all the ingredients and whisking together until combined.
  3. 3
    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.
  4. 4
    Immediately after, add parmesan, combine for parmesan to start melting into the pasta.
  5. 5
    Add the grilled corn kernels, roasted aubergine, chopped peppers, avocado and the rest of the dressing. Mix well and serve in a large bowl.
  6. 6
    Garnish with avocado slices, corn, mint or basil leafs and cherry tomato for some vibrance.
Read it online: https://peanutswirls.com/recipe/roasted-aubergine-corn-avocado-pesto-pasta-salad/