Rice penne pasta is a great substitute for regular pasta and instantly turns this into a gluten-free salad. We've made this salad since the beginning of the catering business. The classic combination of oven roasted eggplant, onion, and peppers tossed with a generous amount of fresh basil blends nicely with any salad medley on the buffet. Playing further with the Mediterranean flavors, we dress the salad with olive oil, fresh lemon juice and a sprinkling of Herbes de Provence, available in the spice area of the supermarket. A good quality will have visible pieces of dried lavendar that brings a sophisticated fragrance to the salad. Before serving, add a handful of finely sliced basil for a garden fresh burst of color and flavor.
|Number of servings:||8 - 12|
|Main Ingredient(s):||Pasta, Onions, Eggplant, Bell Pepper|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 1 pound rice penne pasta
- 2 pounds eggplant (about 2 medium)
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 1 large onion
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
- 2 teaspoons minced garlic
- 1/4 cup fresh lemon juice
- 2 teaspoons herbs de provence
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups fresh basil, julienned
Prepare pasta in boiling water until al dente. Drain, drizzle a couple of teaspoons of olive oil and toss. Set aside.
Wash eggplant. Cut into 1 inch cubes.
Toss eggplant with 1/2 cup olive oil and 1/2 teaspoon salt.
Place on jelly roll pan. Bake in a 400 degree oven until cubes are soft but still hold their shape and are golden brown. Remove from the oven and set aside to cool.
Peel and slice onions into thin 1/2 rings. Heat 1/2 cup olive oil in a saute pan and cook sliced onions until limp.
Seed and slice red, green and yellow peppers into 3/8 inch slices. Add to pan along with onions and continue to cook until onions start to caramelize and peppers are wilted.
Add garlic, salt and pepper during the last 5 minutes. Take off heat and set aside.
Make dressing: Add 2 teaspoons Herbes de Provence, salt and pepper to 1/4 cup lemon juice. Set aside.
In a serving dish, combine cooked pasta with the vegetables and add dressing. Correct salt, pepper, herbs as desired.
When ready to serve, roll basil leaves and cut in thin chiffonade. Sprinkle onto the pasta salad and toss gently.
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Making Kosher Salads
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