Cold Pasta Salad with Eggplants

Cold pasta with eggplants is a fresh and flavorful dish perfect for summer gatherings, picnics, or as a light starter. Featuring tender grilled eggplants, creamy mozzarella, and tangy sun-dried tomatoes, it’s tossed with pasta and finished with basil and pecorino for a Mediterranean-inspired meal you can enjoy cold.

Why Everyone Will Love This Recipe

This pasta salad is satisfying yet refreshing, making it ideal for warm weather. It’s easy to prepare ahead of time, travels well, and can be served as a side dish or a main course. The mix of smoky eggplant, creamy cheese, and savory sun-dried tomatoes delivers layers of flavor in every bite.

What Is Cold Pasta with Eggplants?

Cold pasta salads are popular in Italian and Mediterranean cuisine, often prepared with seasonal vegetables, fresh herbs, and cheese. This version highlights grilled eggplant—a staple in Southern Italian cooking—bringing a subtle smokiness that pairs perfectly with the other bold flavors.

Cooking Tips

• Use long, slender eggplants for fewer seeds and a tender texture.
• Grill the eggplants until just tender with light char marks for the best flavor.
• Let the pasta cool completely before mixing to prevent the cheese from melting.
• For extra freshness, add a splash of lemon juice before serving.

Frequently Asked Questions

Can I Use a Different Pasta Shape?

Yes—penne, fusilli, or farfalle also work well.

Can I Roast the Eggplants Instead of Grilling?

Absolutely—roast at 400°F (200°C) for 20–25 minutes until golden and tender.

Can I Make This Pasta Salad Ahead of Time?

Yes, but add the mozzarella just before serving to keep it fresh.

Can I Make It Vegan?

Yes—swap mozzarella and pecorino with plant-based cheese alternatives.

How Long Will It Keep in the Fridge?

Store in an airtight container for up to 2 days for the best texture and flavor.

How to Store

Transfer leftovers to an airtight container and refrigerate for up to 2 days. If the pasta absorbs too much oil, drizzle with a little more before serving.

How to Freeze

Freezing is not recommended for this recipe, as mozzarella and grilled eggplants change texture after thawing.

How to Make Cold Pasta with Eggplants

Cut eggplants into oblique slices, about 1/4 inch thick.

Cook slices on a hot grill until tender with light char marks on both sides.

Cut grilled eggplant into bite-sized pieces.

In a large bowl, combine eggplant, sun-dried tomatoes, mozzarella, basil leaves, salt, and pepper. Mix well.

Boil in salted water until al dente. Drain and cool completely.

Add cooled pasta to the bowl, drizzle with olive oil, sprinkle with pecorino, and toss until evenly coated.

Enjoy immediately or chill until ready to serve.