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Sausage and Eggplant Greek Pasta Salad

Ingredients

  • 1 pound bowtie pasta
  • 1/3 cup olive oil divided (1/4 cup for one use, the rest for the other)
  • 1 medium eggplant cut into 1 inch cubes
  • 3/4 pound Italian turkey sausage casings removed
  • 1 pint grape tomatoes halved
  • 4-6 cloves garlic minced
  • 1/2 large lemon juiced
  • 1/4 cup fresh basil leaves torn
  • 2 tbsp fresh parsley chopped
  • 1/2 cup sliced black olives
  • 1/2 cup crumbled feta cheese
  • salt and pepper to taste

Instructions

  • Preheat your oven to 400 degrees. Add the eggplant to a prepared baking sheet; drizzle with the 1/4 cup olive oil, sprinkle with salt and pepper to taste, and toss it together to mix. Roast until golden, tender and caramelized, about 30 minutes.
  • Bring a large pot of salted water to a boil. Cook the bowtie pasta until it is al dente. Drain in a colander and let it cool for a bit before transferring the pasta to a large bowl. Drizzle with the remainder of the olive oil (about 2 tablespoons) and toss to combine.
  • Heat a skillet over medium-high heat. Add the Italian turkey sausage and saute until cooked through, using the back of a wooden spoon to crumble the sausage, 6 to 7 minutes. Add in the halved tomatoes along with the minced garlic. Cook until heated through and starting to soften a bit, about 2 minutes. Add the sausage mixture to the pasta bowl. Then add the lemon juice, basil, parsley, olives and roasted eggplant to the bowl and toss together. Top with the feta cheese. Serve at room temperature. Refrigerate up to 3-5 days.

Notes