Tuna Pasta Salad with Eggplant and Mint Recipe

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Tuna Pasta Salad with Eggplant and Mint served warm, garnished with mint leaves and a sprinkling of Parmesan, makes a delicious light summer lunch or supper.

Photo by Fotolia/Silroby

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5 servings SERVINGS

Ingredients

1 medium eggplant, sliced
Salt, to taste
1 tablespoon olive oil
3 cups uncooked penne pasta (about 11 ounces)
2 cans (5 ounces each) tuna, drained
Mint leaves, for garnish
Freshly grated Parmesan cheese
1 lemon, halved, optional

Directions

Place eggplant in a colander, and sprinkle with a little salt. Set aside to drain for a few minutes.

Heat olive oil in a large skillet over medium-high heat. Add eggplant, and fry until soft. Set aside.

Boil and drain pasta according to package directions.

In a large bowl, combine pasta, eggplant and tuna, and mix well.

Turn into a serving dish, and garnish with mint leaves and a sprinkling of Parmesan. Squeeze lemon juice over all, if desired. Serve warm.

More Recipes for Pasta Salads:

• Simple Pasta Salad with Bell Peppers and Tomatoes Recipe• Easy Pasta Salad with Vegetables Recipe• Cold Pasta Salad with Tomato, Basil and Mozzarella Recipe• Broccoli Pasta Salad Recipe

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