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Provençal Pasta Salad
A robust pasta salad brings the signature flavors of southern France straight to your table. Tender bow tie pasta tosses together with sweet roasted red peppers, caramelized onions, and golden chunks of eggplant. It makes a perfect make-ahead dish for warm weather picnics or casual weeknight dinners. Fresh cherry tomatoes, fragrant basil, and briny Kalamata olives add bright, punchy contrast to the rich vegetables. Finish the bowl with a generous drizzle of good quality extra-virgin olive oil just before serving.
Ingredients
- 1 package (16 OUNCES) BOW TIES (FARFALLE)
- 2 MEDIUM RED PEPPERS, ROASTED (SEE TIP), OR 1 JAR (7 OUNCES) ROASTED RED PEPPERS, DRAINED
- 2 tablespoons OLIVE OIL
- 1 MEDIUM ONION (6 TO 8 OUNCES), CHOPPED
- 1 SMALL EGGPLANT (ABOUT ¾ POUND), CUT INTO ½-INCH CHUNKS
- 2 GARLIC CLOVES, MINCED
- ¾ teaspoon SALT
- ¼ teaspoon COARSELY GROUND BLACK PEPPER
- 1 PINT CHERRY TOMATOES, HALVED
- 1 cup LOOSELY PACKED FRESH BASIL LEAVES, COARSELY CHOPPED
- CUP KALAMATA OLIVES, PITTED AND COARSELY CHOPPED
Instructions
- 1Boil the bow tie pasta in a large pot of salted water according to the package directions. Scoop out and save one quarter cup of the starchy cooking water before draining the pasta. Rinse the drained pasta under cold water to stop the cooking process, then drain it thoroughly. Chop the roasted red peppers into bite-sized pieces.
- 2Warm the olive oil in a large skillet over medium heat. Stir in the chopped onion and cook for about 10 minutes, stirring frequently, until the pieces turn tender and golden brown. Turn the heat up to medium-high.
- 3Toss the diced eggplant, minced garlic, salt, and black pepper into the skillet with the onions. Continue cooking for another 8 minutes, stirring often, until the eggplant softens and develops a golden crust.
- 4Combine the cooled pasta, roasted peppers, warm eggplant mixture, halved cherry tomatoes, fresh basil, and chopped olives in a large mixing bowl. Pour in the reserved pasta water and toss everything gently to coat. Serve immediately or cover and chill in the refrigerator until you are ready to eat.