Pasta Salad with Eggplant, Tomatoes, and Basil
Why This Recipe Works
Developing the best pasta salad recipe was tricky: While some acidity was clearly needed to brighten the flavor of the salad, too much caused the pasta to soften and the dulled vegetables, both in flavor and appearance. We liked lemon juice for contributing a nice bright flavor that was neither puckery nor sour. When we turned our attention to the vegetables, we discovered that, as we suspected, grilling and roasting added more flavor to most vegetables (broccoli and cauliflower being the exceptions) than blanching.