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Pasta Salad w/ Sautéed Vegetables

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Buffet, Dinner, Side Dish
Servings 8

Ingredients
  

  • 1 lb Fusilli Pasta
  • 1 Diced Onion (large onion)
  • ¼ cup Olive Oil
  • 1 Large Eggplant (peeled, salted, rinsed and cut into 1" cubes)
  • 3-4 tbsp Additional Olive Oil (the eggplant will need this)
  • 1 Yellow Squash (peeled & cut into ¼ rounds)
  • 1 Zucchini (washed very well to remove any sand - then cut into ¼ rounds
  • 1 cup Shredded Carrots
  • 3 cloves Minced Garlic
  • 1 pt Mushrooms (optional; cleaned and sliced)

Instructions
 

  • Prepare Fusilli Pasta as directed on package. Drain.
  • Sauté (in this order for even tenderness of vegetables) Onion and Olive Oil for 2-3 minutes. Add Eggplant and Additional Olive Oil. Cook 8-10 minutes or until eggplant is very soft and has some color.
  • Add Yellow Squash, Zucchini, Shredded Carrots and Garlic and cook about 3-5 minutes. At your option add Mushrooms.
  • Toss with pasta. Salt and pepper to taste.
Keyword Pasta, Salad, Sauteed, Vegetables