Roasted Eggplant Corn Avocado Pesto Pasta Salad

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.

Ratings 4 from 1 votes
Prep Time: 30 min Cook Time: 30 min Rest Time: 1 hour Total Time: 2 hrs
Servings 6
    Salad Ingredients
  • 500 grams Dry pasta
  • 2/3 cups 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 tablespoon Dried Basil
  • 1/3 cup Grated Parmesan
  • For the Dressing
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 cup Mayonnaise
  • 1.5 tablespoon Mustard
  • 1 cup Pesto
  • 3 tablespoons Worcestershire Sauce
  • 1/3 cup Lemon Juice
  1. Cut the aubergine in cubes, massage with olive oil, parmesan and seasoning, place in a preheated oven to roast.
  2. While the pasta is boiling prepare the dressing, by mixing all the ingredients and whisking together until combined.
  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. Immediately after, add parmesan, combine for parmesan to start melting into the pasta.
  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. Garnish with avocado slices, corn, mint or basil leafs and cherry tomato for some vibrance.
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.
Content Creator

I'm Nelly, the recipes I share here are inspired by the people, cultures and places beloved to me. Peanutswirls represents my love for food, cooking and hosting. I hope to share with you a taste of the Middle East influnced by my upbringing in the West.

I can't wait to see what we cook together.