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Gluten free elbows pasta salad with tomatoes and eggplant sauce
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Delicious gluten-free salad perfect for a satisfying lunch.
Ingredients:
  • 350g Gluten Free Elbow pasta
  • 4 large vine ripe tomatoes, seeds removed, 1cm diced
  • 10 basil leaves, chopped
  • 1 fresh Mozzarella ball or 100g, 0.5cm diced
  • 50g Parmigiano Reggiano cheese, shaved
  • 2 eggplants, cut in half length ways
  • Extra Virgin Olive oil
  • Salt and pepper, to taste
  • Rock salt, for pasta water
Instructions:
  • Preheat your oven to 180C.
  • On a roasting tray, lay the eggplants skin side down, then generously sprinkle with salt and oil. Roast in the oven until tender, approximately 30 minutes. Once done, discard the skins and blend the pulp in a blender until smooth. Finally, season to taste for a delicious finish.
  • Bring a generous amount of water to a vigorous boil in a large saucepan. Once boiling, stir in 7g of rock salt per liter of water.
  • Add the Barilla Gluten Free Elbows to the boiling water and stir. Cook as per package instructions.
  • Combine fresh tomatoes, basil, and Mozzarella in a large bowl. Season with salt and pepper to taste, then drizzle with 2 tablespoons of oil and mix well.
  • Cook the pasta until it is just shy of being fully done, then mix it with juicy tomatoes, fresh basil, and creamy mozzarella. Next, pour in the flavorful eggplant sauce and gently mix everything together until well combined.
  • Top with freshly grated Parmigiano Reggiano and a generous drizzle of olive oil before serving.

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