Pasta Salad with Eggplant, Tomatoes, and Basil

Name: Pasta Salad with Eggplant, Tomatoes, and Basil
Yield: Serves 6 to 8
Ingredients: 2 , medium eggplants (about 1 pound total), cut into 1/2-inch-thick rounds; 1/2 cup, extra-virgin olive oil, plus more to brush on eggplant; 1/4 cup, lemon juice from 2 lemons; 1/2 teaspoon, grated lemon zest; 2 medium cloves, garlic, divided, minced or put through garlic press; 1/2 teaspoon, red pepper flakes; 1 pound, short, bite-size pasta such as fusilli, farfalle, or orecchiette; 2 , large tomatoes, cored, seeded, and cut into 1/2-inch chunks; 15 , fresh basil leaves, shredded

Side Dishes
Pasta
Vegetables
Make Ahead
Vegetarian
Salads

Appears in Cook's Illustrated July/August 1998

This American invention can be delicious--as long as you stick with lemon juice in the vinaigrette and let the vegetables cool before dressing them.

SERVES 6 to 8

TIME 45 minutes, plus 20 minutes cooling

Pasta Salad with Eggplant, Tomatoes, and Basil

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