January 10, 2017
There are few things that scream summer like caprese, so we made one into a pasta salad! By using Colavita pesto sauce, this dish can be enjoyed year-round to bring a little summer into your dinner, whenever you need it.
1Preheat oven to 400⁰ F.
2Cube eggplant and place in a colander, salting liberally. Let sit 10-12 minutes, then rinse thoroughly, squeezing off any excess water. Toss eggplant with half of the olive oil and bake 12-15 minutes, until golden and cooked through.
3While the eggplant is cooking, salt a large pot of water and bring to a boil. Add the farfalle and cook about 8 minutes, until al dente. Drain.
4Transfer the pasta to a large bowl. Stir in pesto and remaining olive oil. Add baked eggplant, cherry tomatoes, and bocconcini. Toss to coat. Top with fresh basil leaves and serve.
SHOP THIS RECIPE