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Try ricotta salata, an Italian sheep's milk cheese, to add a salty punch to this vegetarian pasta salad.

Source: Better Homes and Gardens


Recipe Summary

50 mins
8 cups


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Coat two shallow baking pans with 2 Tbsp. olive oil. Sprinkle pans lightly with salt. Arrange eggplant slices and garlic in a single layer in pans. Drizzle with 1 Tbsp. olive oil. Sprinkle lightly with salt. Roast on separate oven racks 25 to 30 minutes or until eggplant is browned and softened.

  • Meanwhile, cook pasta according to package directions. Drain, reserving 1 cup cooking liquid. Return pasta to pot. Add eggplant. Squeeze garlic from cloves into pot. Add 1 Tbsp. olive oil and 3/4 cup reserved cooking liquid; toss to coat. Add herbs and, if desired, additional cooking liquid. Season to taste. Top with cheese and chile.


Ricotta salata (an Italian sheep's milk cheese) is slightly drier than feta but with the same salty punch. We love it crumbled over pastas and salads or sliced on sandwiches.

Nutrition Facts

509 calories; fat 25g; cholesterol 25mg; saturated fat 6g; carbohydrates 64g; mono fat 12g; poly fat 2g; insoluble fiber 17g; sugars 14g; protein 16g; vitamin a 530.6IU; vitamin c 22.1mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 2.4mg; vitamin b6 0.4mg; folate 82.7mcg; sodium 730mg; potassium 861mg; calcium 103mg; iron 5.3mg.