You know when it’s hot outside and you just don’t feel like spending hours at the stove? 😄 Well, cold pasta with eggplants and cherry tomatoes is the perfect solution: fresh, light, and super tasty!
It’s one of those summer recipes I often prepare because it’s quick to make, easy to prepare, and you can even make it in advance. In fact, the best part is that the more it rests in the fridge, the more flavorful it becomes!
The ingredients are very simple and all in season: grilled eggplants or pan-fried, sweet and juicy cherry tomatoes, fresh basil, I also added some mackerel, a bit of mozzarella or maybe feta if you want to add an extra touch.
The secret? Dress everything with a good extra virgin olive oil, salt and pepper, and maybe a splash of balsamic vinegar for character. I often add some black olives or toasted pine nuts to make it even more appetizing.
The summer cold pasta with eggplants and cherry tomatoes is a brilliant idea for a quick lunch, to bring to the beach, or even for an outdoor dinner with friends. It’s a dish that pleases everyone and is perfect for using fresh vegetables from the garden or market.
If you are looking for an alternative to the usual pasta salad, this recipe is the right one.
Easy, quick, and full of flavor, it’s ideal when you want something good but don’t want to complicate your life. Trust me, once you’ve tried it, you’ll make it all summer long!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, All Seasons
Ingredients
- 1 eggplant
- 10.5 oz cherry tomatoes
- 1 cup mozzarella balls
- 3 oz mackerel fillets
- 4 basil leaves
- 1/4 cup grated cheese
- extra virgin olive oil and salt to taste
Tools
- non-stick pans
- cutting board
- stainless steel pots
- colander
Steps
Here’s how to make excellent cold pasta with eggplants and cherry tomatoes:
To prepare cold pasta with eggplants and cherry tomatoes, start with the eggplants: wash them, remove the ends, and cut them into cubes. Cook them in a pan with a dash of oil, adjust salt, and add fresh basil.
Cut the fresh cherry tomatoes and place them in a large enough bowl. Dress them with oil, a pinch of salt, and basil.
Add the mackerel fillets, mozzarella balls, and cooked eggplants once they have cooled.
Mix well.
After cooking the pasta and cooling it down, add it to the dressing with a dash of extra virgin olive oil and grated cheese.
Mix well and..Enjoy your meal!
