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Rotini with Eggplant and Feta

Serve this vegetarian pasta warm or refrigerate and let the flavors marry for a delicious pasta salad later.

Serves 6
Ready in 17 mins
Prep time 5 mins
Cooking time 12 mins
499 calories per serving


> 16 oz rotini pasta
> 1 medium eggplant
> 2 tbsp olive oil
> 1 pint cherry tomatoes
> 1/2 (8 oz) block feta cheese
> 1/2 cup Kalamata olives, pitted
> 1/2 cup Greek vinaigrette


Bring a large pot of salted water to boil. Cook the rotini according to package directions.
Meanwhile, cut the eggplant into ½-inch dice. In a 12-inch nonstick skillet, heat the oil on medium. Add the eggplant. Season with salt and cook 8–10 min., stirring occasionally, until tender.
While eggplant cooks, halve the tomatoes. Cut the feta into ¼-inch dice. Roughly chop the olives.
In a large bowl, toss the cooked rotini with the eggplant, tomatoes, feta, olives, and Greek vinaigrette. Season with salt and pepper to taste.

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