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Spicy eggplant, pepper and chickpea pasta salad
- Preparation time:
- Cooking time:
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This hearty pasta salad is tossed in a flavorful roasted red pepper dressing—with a kick!
1 lb. dry short pasta (such as penne or fusilli)
1 large eggplant, diced
1¼ tsp salt, divided
1½ cups diced roasted red peppers, packed in water or brine, drained and divided
1 fresno chile (or jalapeño), halved and seeded
¼ cup cilantro leaves, plus more as needed for garnish
3 scallions, trimmed
1 garlic clove, smashed
Juice of 3 limes
½ tsp. freshly ground black pepper
1 (14-oz.) can chickpeas, drained
*Please note: up to 10 short sprays of any cooking spray are Free. After that, count ½ Syn for every additional 5 sprays.
- Cook the pasta according to package instructions. Drain and reserve.
- Preheat the oven to 400°F. Lightly spray a baking sheet with cooking spray* and arrange the eggplant in an even layer. Season with ½ teaspoon salt. Roast in the oven until the eggplant is tender and lightly golden, 17-20 minutes.
- In a blender or food processor, blend ½ cup of the roasted red peppers, the fresno chile, cilantro, scallions, garlic, and lime juice until smooth. Season with the remaining salt and the pepper.
- In a large bowl, toss the pasta and red pepper dressing to combine. Add the eggplant, remaining red peppers, and chickpeas and toss well to combine. Garnish with more cilantro just before serving.