Servings: four to six as a side dish or two to three as a vegetarian main dish.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Love this salad! Make it the day before to let the flavours meld. We will sometimes add heirloom cherry tomatoes for some additional colour and flavour, not that this dish lacks either! This dish is a crowd pleaser, we cooked it this evening for 207 people, many came back for seconds!
This is now my new favorite pasta salad recipe! I loved the texture of the eggplant and flavor of the red peppers and olives combined. This was exceptional, both on the day it was made and as leftovers the next day. Can't wait to bring it to my next BBQ.
This turned out really well. It comes together fairly quickly and doesn't require too much prep work. It's perfect for a hot summer day and makes an excellent addition to any buffet. I used graffiti eggplant as Italian wasn't available. Wonderful flavors!
Served this while camping with 18 people, it was a hit with everyone!!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?