Caprese Pasta Salad with Grilled Eggplant

It is officially fall now an the weather is reflecting that. Mornings are crisp and cool and the afternoon sun is warm, but it is pasta e fagioli weather, not really weather for a pasta salad. I had this in my archive from August and can’t let such a great recipe go unpublished, it was too delicious not to mention.

As with so many great meals, this was made with what remained from another meal. This specific pasta was made from antipasti. The grilled eggplant from my former host mother’s famous eggplant alla Lina and little knots of fior di latte. Fior di latte is like mozzarella di bufala, but made with cow’s milk instead of buffalo milk. Tossed with tomatoes and basil, it was the perfect pasta for a hot summer evening.

Pasta all’Insalata Caprese con le Melanzane Grilliate

  • 4 medium sized fresh mozzarella or fior di latte
  • 2 cups cherry or grape tomatoes
  • 2 tbsp chopped basil
  • 3 tbsp extra-virgin olive oil
  • grated cacio ricotta or ricotta salata
  • 1 medium grilled eggplant
  • 1 lb farfalle

Fill a large pot with water for the pasta. Bring to a boil over high heat. Once the water starts to boil for the pasta add a small handful of salt to the water and bring to a rolling boil. Add the pasta and cook until al dente. When the pasta is perfectly al dente, drain the pasta in a colander, shaking out all of the excess water.

In the meantime, slice tomatoes into slivers and cut the grilled eggplant slices into cubes. Toss the tomatoes and the eggplant with the hot pasta so that the juices will keep it from sticking together.

Allow the pasta to cool, you could put it in the fridge, but the cold will change the consistency of the pasta. I usually set it out on my counter, covered with a plate for about an hour.

Cut the bocconcini into small pieces and slice the basil into slivers. When the pasta has cooled add to the pasta and toss, the olive oil will be the last thing that you add. When plated, sprinkle with grated cacioricotta and serve cold or at room temperature.

One Year Ago: Salade Niçoise

Three Years Ago: Rice Pilaf with Golden Rasins and Pistachios & Challah

~ by italicious on September 24, 2012.

3 Responses to “Caprese Pasta Salad with Grilled Eggplant”

  1. looking good …
    also your blog it’s great … congratulations1
    looking forward to come back here … too many good recipes …

  2. Oh grazie!!!! So happy to inspire

  3. Your photos are gorgeous, Virginia! Cameron and I used our pasta maker for the first time last night. You’re our Italian food inspiration. 🙂

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