Crispy Mediterranean Sesame Eggplant Pasta Salad

Prep Time

15 Min.

Ready In

25 Min.

Servings

6 Servings

Print Recipe

1 box (7.25 oz.) Suddenly Pasta Salad Greek

1/2 teaspoon lemon pepper seasoning

1/2 teaspoon ground cumin

1 teaspoon sesame seeds

4 frozen breaded eggplant cutlets

2 tablespoons water or broth

1 tablespoon white balsamic vinegar or apple cider vinegar

2 tablespoons olive oil

1/2 cup diced tomatoes

1/2 cup diced green bell pepper

1/4 cup fresh chopped scallions

2 tablespoons fresh chopped mint

2 tablespoons fresh chopped parsley

Place lemon pepper seasoning, cumin, and sesame seeds in a small bowl, stir to combine the seasoning blend.
Place eggplant cutlets on a baking sheet, sprinkle with half of the seasoning blend, and bake according to the instructions on the packaging. Once baked, remove from the oven, and set aside to cool before cutting into bite-sized pieces.
Meanwhile, pour pasta (from Suddenly Salad box) into a 3-quart saucepan ⅔ full of boiling water. Gently boil uncovered for 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water and drain well.
In a large bowl, whisk together the seasoning (from Suddenly Salad box), water (or broth), vinegar, olive oil to make the dressing.
Add the pasta, eggplant, tomatoes, peppers, scallions, mint, and parsley to the bowl; toss gently. Serve immediately, or cover and refrigerate until serving. Sprinkle the pasta salad with the remaining seasoning blend before serving.

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