Roasted Eggplant Pasta Salad

Ingredients

Pasta:

• 340 g (12 oz) rigatoni
• 1 tbsp olive oil

Whipped Eggplant Dressing:

• 2 large eggplants, grilled or roasted until very tender, cooled and peeled
• 3 garlic cloves
• 6 anchovy fillets
• 1/4 cup crumbled feta cheese
• 1/2 cup full-fat Greek yogurt
• Juice of 1 lemon
• 1/4 cup olive oil
• 1/2 tsp kosher salt

Pasta Salad:

• 1/4 cup thinly sliced celery
• 1/4 cup crumbled feta cheese
• 1/4 cup pitted Kalamata olives
• 1/4 cup baby heirloom tomatoes, halved
• 1/4 cup thinly shaved red onion
• Large handful fresh parsley, roughly chopped

To Finish:

• 2 tbsp red wine vinegar
• 1 tbsp olive oil
• Freshly cracked black pepper
• Maldon sea salt

Directions

1. Cook the pasta. Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package directions. Drain and toss with 1 tablespoon olive oil. Set aside to cool.
2. Make the whipped eggplant dressing. Add the roasted eggplant flesh to a blender or food processor along with the garlic, anchovies, feta, Greek yogurt, lemon juice, olive oil and salt. Blend until smooth and creamy.
3. Build the pasta salad. Place the cooled rigatoni in a large bowl. Gradually add the whipped eggplant dressing, tossing until the pasta is generously coated. You may not need all of the dressing. Add the celery, feta, Kalamata olives, tomatoes and red onion. Gently toss until everything is evenly distributed.
4. Finish and serve. Divide the pasta salad among four bowls. Garnish generously with fresh parsley and finish with cracked black pepper and a pinch of Maldon salt. Drizzle with the remaining olive oil and, most importantly, the red wine vinegar just before serving. The vinegar adds the final hit of acidity that brings the whole dish together.