Delicious & Easy
Vegan Mediterranean Pasta Salad
Instructions
Preheat oven to 400°.
Place eggplant in a bowl with the olive oil, balsamic vinegar, oregano, and salt and toss to coat. Transfer to an oven-safe dish and bake for 20 minutes. Allow to cool.
Cook pasta to taste. When cooked, cool down with a rinse of cold water.
In a large serving dish, combine the pasta, eggplant, sun-dried tomatoes, arugula, and vegan mozzarella. Sprinkle with salt to taste.
Optional garnish: Drizzle balsamic vinegar on top and scatter with halved fresh cherry tomatoes.
Ingredients for
Vegan Mediterranean Pasta Salad
2 medium Italian eggplants (about 1 pound each), peeled and cut into into ½ inch cubes
4 tablespoons extra virgin olive oil
4 teaspoons balsamic vinegar
4 teaspoons dried oregano
A pinch of salt
4 ounces sun-dried tomatoes in olive oil, cut into thin strips
4 ounces fresh arugula
6 ounces vegan mozzarella (preferably Miyoko’s), cut into small cubes
12 ounces whole-grain pasta
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Instructions for
Vegan Mediterranean Pasta Salad
