Live Naturally Magazine
Export date: Wed Jun 3 15:52:00 2020 / +0000 GMT

Mediterranean Pasta Salad



Mediterranean Pasta Salad

A hearty meal that also tastes good when cold. Plus, whole grain pasta supply with carbohydrates and long-lasting energy.

  • 3 ounces whole-grain pasta
  • 4.5 ounces low-fat mozzarella
  • 1/2 eggplant
  • 2 ounces sun-dried tomatoes (preferably in olive oil)
  • 1.5 ounces arugula
  • 1 teaspoon dried oregano
  • 1 teaspoon balsamic vinegar
  • Salt, to taste
  1. In a medium pot, bring water to a roiling boil. Cook pasta according to package instructions.

  2. Sponge the sun-dried tomatoes with a paper towel to absorb excess oil, then cut into thin strips.

  3. Dice eggplant and mozzarella.

  4. Take 2 teaspoons olive oil from jar of sun-dried tomatoes and heat in a skillet. Stir-fry eggplant approximately 15 minutes, until medium brown and soggy.

  5. Mix all ingredients together, season with salt.

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