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1/2 lb. pasta shells

1/4 cup olive oil
1 medium eggplant, cut into 1-inch cubes
2 garlic cloves, minced or pressed
1/2 teaspoon salt
juice of 1 lemon
3 tablespoons water
1 red bell pepper, diced

5 artichoke hearts in marinade (14-oz. can
1 cucumber, peeled and diced
2 tomatoes, diced
1 celery stalk, sliced
2 scallions, chopped
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh oregano
20 sliced black olives
salt and pepper to taste

Boil a large pot of water. Cook the pasta shells, uncovered, and then drain. Rinse under cold water.

Heat oil in large saucepan and add eggplant. Cover and cook for 3 minutes on medium heat. Stir in salt, garlic, lemon juice and water. Cover and simmer for 6-8 minutes, until eggplant is almost tender. Add the diced red bell peppers. Simmer few minutes more until peppers are cooked but still crunchy.

While eggplant and peppers are cooking, combine artichoke hearts (including marinade), cucumbers, tomatoes, celery, olives, scallions, fresh dill and fresh oregano in large bowl. Add cooked eggplant and peppers. Stir in the pasta, and toss. Add salt, pepper, lemon juice or olive oil to taste.