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Summertime Pasta Salad with Basil & Mozzarella

1/2 lb pasta such as rotini, fusili, etc.

1 eggplant, cut into 1 inch cubes

1 tomato, cored & cut into chunks

1 cucumber, cut into chunks

1/2 quart green beans, trimmed and cut into about 2 inch lengths

1 handful basil leaves, chopped into slivers or torn

3 garlic scapes, finely chopped, or 1 clove garlic

2-3 mini onions, sliced finely

1/4 lb mozzarella, cut into cubes

olive oil

balsamic vinegar

sea salt and ground black pepper

Cook pasta according to package directions, until al dente. Meanwhile, place deep skillet on medium heat. Add a few tablespoons olive oil. Add garlic or scapes, mini onions, and eggplant. Saute about 5 minutes, until eggplant begins to soften. Add green beans, and a little water( about 1/3 cup). Reduce heat to med. low and cover. Cook for about another 5 -10 minutes, until eggplant is soft and green beans are bright green and softer, but still have some crunch. Season with salt and pepper and splash of balsamic vinegar.

Drain pasta when it is tender and rinse with cold water to cool slightly. Place in a large serving bowl and add chopped cucumber and tomato, torn or slivered basil,and  mozzarella cubes. Add cooked veggies from skillet. Toss all together and add another few dashes of olive oil, balsamic vinegar, to taste. Season with sea salt and pepper.

Enjoy! Serves 4 as a main dish, 6-8 as a side.

*This recipe is a template, and can be varied based on whatever veggies you have. You can substitute other cheeses and herbs, such as feta and dill and parsley for basil and mozzarella, etc. Have fun!

This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Tomato, Eggplant, Cucumber, Garlic Scape, Basil, Scallions (Green Onion), Green Beans,
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