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

Source: Better Homes and Gardens


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; 25 g total fat; 6 g saturated fat; 2 g polyunsaturated fat; 12 g monounsaturated fat; 25 mg cholesterol; 730 mg sodium. 861 mg potassium; 64 g carbohydrates; 17 g fiber; 14 g sugar; 16 g protein; 0 g trans fatty acid; 531 IU vitamin a; 22 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 83 mcg folate; 0 mcg vitamin b12; 103 mg calcium; 5 mg iron;

Reviews (1)

5 Ratings
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Rating: 5 stars
Great for a meatless but hearty dinner. I omitted the mint and chile pepper. Still turned out wonderful. Next time I may add sun-dried tomatoes.