Gluten Free Elbows Pasta Salad With Pesto And Eggplant Recipes

BARILLA® GLUTEN FREE ELBOWS PASTA SALAD WITH BASIL PESTO, EGGPLANT & PARMIGIANO CHEESE | BARILLA.COM

Steps:

• PREHEAT oven to 425°F
• BRING a large pot of water to a boil, season with salt
• COOK pasta according to package directions
• DRAIN pasta and toss with 1 tablespoon of olive oil in a large mixing bowl
• PLACE pasta on a sheet tray to cool down
• SEASON eggplant with 1 tablespoon of olive oil, add salt and pepper to taste
• ROAST eggplant in the oven for about 10 minutes, or until golden brown, then remove from the oven and cool down
• COMBINE basil, pine nuts, salt and pepper in a blender, pulse for 5 seconds
• DRIZZLE in remaining olive oil then add ice cubes and puree
• REMOVE pesto from the blender and transfer to a large bowl
• ADD lemon juice, pasta, and eggplant to pesto, toss to combine
• TOP with shredded parmigiano cheese before serving

BARILLA® GLUTEN FREE ELBOWS PASTA SALAD WITH BASIL PESTO, EGGPLANT & PARMIGIANO CHEESE

Steps:

• Preheat oven to 425 degrees F (215 C).
• Bring a large pot of water to a boil, season with salt.
• Cook pasta 1 minute less than package directions.
• Drain pasta and toss with 1 tablespoon of olive oil in a large mixing bowl.
• Place pasta on a sheet tray to cool down.
• Season eggplant with 1 tablespoon of olive oil, add salt and pepper to taste.
• Roast eggplant in the oven for about 10 minutes, or until golden brown, then remove from the oven and cool down.
• Combine basil, pine nuts, salt and pepper in a blender, pulse for 5 seconds.
• Drizzle in remaining 6 tablespoons olive oil then add ice cubes and puree.
• Remove pesto from the blender and transfer to a large bowl.
• Add lemon juice, pasta, and eggplant to pesto, toss to combine.
• Top with shredded Parmigiano cheese before serving.

BARILLA® GLUTEN FREE ELBOWS PASTA SALAD WITH BASIL PESTO, EGGPLANT & PARMIGIANO CHEESE | BARILLA.COM

Steps:

• Preheat oven to 425°F
• Bring a large pot of water to a boil, season with salt.
• Cook pasta 1 minute less than packaged directions
• Drain pasta and toss with 1 tablespoon (15 mL) of olive oil in a large mixing bowl.
• Place pasta on a sheet tray to cool down
• Season eggplant with 1 tablespoon (15 mL) of olive oil, add salt and pepper to taste
• Roast eggplant in the oven for about 10 minutes, or until golden brown, then remove from the oven and cool down
• Combine basil, pine nuts, salt and pepper in a blender, pulse for 5 seconds
• Drizzle in remaining olive oil then add ice cubes and puree
• Remove pesto from the blender and transfer to a large bowl
• Add lemon juice, pasta, and eggplant to pesto, toss to combine.
• Top with shredded Parmigiano cheese before serving. **Gluten free pasta salads should be served room temperature**

BARILLA® GLUTEN FREE ELBOWS PASTA SALAD WITH BASIL PESTO, EGGPLANT & PARMIGIANO CHEESE

Steps:

• Preheat oven to 425 degrees F (215 C).
• Bring a large pot of water to a boil, season with salt.
• Cook pasta 1 minute less than package directions.
• Drain pasta and toss with 1 tablespoon of olive oil in a large mixing bowl.
• Place pasta on a sheet tray to cool down.
• Season eggplant with 1 tablespoon of olive oil, add salt and pepper to taste.
• Roast eggplant in the oven for about 10 minutes, or until golden brown, then remove from the oven and cool down.
• Combine basil, pine nuts, salt and pepper in a blender, pulse for 5 seconds.
• Drizzle in remaining 6 tablespoons olive oil then add ice cubes and puree.
• Remove pesto from the blender and transfer to a large bowl.
• Add lemon juice, pasta, and eggplant to pesto, toss to combine.
• Top with shredded Parmigiano cheese before serving.