Roasted Eggplant and Olive Pasta Salad

1 medium eggplant, cut into ¾-in. pieces (about 6 cups)
1 cup pitted, drained kalamata olives
6 tablespoons olive oil, divided
8 ounces pasta
2 tablespoons red wine vinegar
1 teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon chopped fresh oregano
2 ounces feta cheese, crumbled
1½ cups multicolored cherry tomatoes, halved

Preheat oven to 475°F. Toss eggplant and olives with 3 tablespoons of the oil on a rimmed baking sheet. Roast in a single layer until eggplant is tender, 18 to 20 minutes.
Meanwhile, cook pasta according to package directions; drain well. Whisk together vinegar, salt, pepper, chopped oregano, and remaining 3 tablespoons oil in a small bowl.
Toss together pasta, eggplant-olive mixture, feta, tomatoes, and dressing. Garnish with oregano leaves.


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