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Provençal Pasta Salad
Channeling the sunny flavors of southern France, this robust pasta salad relies on caramelized onions, golden eggplant, and sweet roasted peppers. You'll toss tender bow ties with fresh cherry tomatoes, fragrant basil, and briny Kalamata olives for a punchy contrast to the rich vegetables. It's an excellent make-ahead option that actually tastes better after resting in the fridge. Just finish the bowl with a generous drizzle of good extra-virgin olive oil right before serving.
Equipment
- Stovetop
- Skillet
- Saucepan
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 1/4 cup of the starchy cooking water before draining the pasta. Rinse the drained pasta under cold water to stop the cooking process and wash away excess starch so the noodles don't clump, then drain it thoroughly. Chop the roasted red peppers into 1/2-inch 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.
Notes
- Make ahead: Cover and chill in the refrigerator if you aren't serving it right away. The flavors deepen as it sits.
- Serving: Drizzle the finished salad with a little high-quality extra-virgin olive oil just before eating for an authentic touch.
- Prep: You can use jarred roasted red peppers to save time. Just drain them well before chopping.
Recipe Details
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