Shakin & Bakin Foodie Blog

During the summer months we're invited to a lot of backyard barbecues, family picnics, reunions, etc. and we're always asked to bring along a dish. One thing that I like to make-and-take is a good, homemade pasta salad like the recipe that I'm sharing with you today. Since I'm not a big fan of pine nuts, I would substitute that with toasted cashews or almonds. Plus, I would definitely double the recipe to suit my "group" needs. Other than that, it looks like the perfect recipe and I plan on making it later this month.

* This is a guest post that's courtesy of Pasta Fits. Please see the company's website for additional information and free recipes. The recipe will yield 4 servings.

Caponata Pasta Salad Recipe

4 oz. gemelli pasta
1 tbsp. olive oil
1 small eggplant chopped (2 cups)
1 small red onion chopped
1 yellow pepper chopped
2 cloves garlic minced
1/4 tsp each salt and pepper
1/4 cup raisins
2 tbsp. chopped green olives
2 cups halved grape tomatoes
3 tbsp. red wine vinegar
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh basil
2 tbsp. toasted pine nuts

Cook pasta according to package directions; drain, reserving 1/4 cup pasta water. Set aside. Meanwhile, heat olive oil in large skillet set over medium-high heat; cook eggplant, onion, pepper, garlic, salt and pepper for 8 to 10 minutes or until eggplant is golden and tender.

Add raisins, olives, pasta and reserved pasta water to skillet; toss to combine. Stir in tomatoes, vinegar, parsley and basil; toss to coat. Sprinkle with pine nuts.

Tip: Top with sliced fresh mozzarella cheese for a decadent addition.