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Pasta Salad with Mediterranean Vegetables


  • 2 tbsp. Sabra Spanish Eggplant
  • 1 medium zucchini, cut in half lengthwise
  • 1 medium yellow squash, cut half lengthwise
  • 1 medium red bell pepper
  • 1 medium green bell pepper
  • Salt and black pepper
  • Olive oil
  • ½ cup shredded fresh spinach leaves
  • ½ lb boiled pasta
Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
  1. Drizzle squash and peppers with olive oil and season with salt and pepper.
  2. Grill, turning frequently until outer skins of peppers are charred and squash is almost cooked through.
  3. Remove from grill and allow to cool.
  4. Peel roasted peppers and remove stem and seeds.
  5. Cut peppers and squash into 1-inch cubes.
  6. In a large bowl, combine grilled vegetables with pasta, Sabra Spanish Eggplant.
  7. Garnish with ½ cup shredded fresh spinach leaves.
  8. Serve warm or room temperature.
Chef's notes: Recipe by Colombe Jacobsen

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