Pistachio Pesto Pasta Salad with Grilled Eggplant, Tomatoes & Mozzarella 
Pistachio Pesto Pasta Salad with Grilled Eggplant, Tomatoes & Mozzarella 

Prep time: 10 minutes

Cook time: 30 minutes

Serving size: 6-8 servings

Difficulty: Easy

I had so much fun whipping up this pasta dish for my recipe column in the summer issue of Naturally, Danny Seo. I love gathering fresh ingredients from my local farmers’ market, and the best part is it cooks up in just a few minutes.

Instead of traditional pine nuts, I love using pistachios, which are high in antioxidants and fiber. I could drizzle this pesto on everything all summer long, so I love to make extra and freeze in ice cube trays to use later.



1 medium eggplant

1 Tbsp olive oil

1 tsp sea salt

1 pound gluten-free pasta

1 pint cherry tomatoes, halved

1-8-ounce package mozzarella pearls, or fresh mozzarella cut into chunks

Pistachio Pesto

3 cups basil leaves

1/2 cup unsalted pistachios

2 cloves garlic

Juice of one lemon

1/2 cup olive oil

1/3 cup Parmesan cheese

Himalayan sea salt, to taste


  1. Cut eggplant into 1/2-inch slices and rub with olive oil and salt.
  2. Heat grill to medium heat. Add eggplant and grill 3-4 minutes per side. Set aside to cool, then cut into chunks.
  3. Meanwhile, cook pasta according to packaging instructions. Set aside to cool.
  4. In a food processor, add basil, pistachios, garlic, lemon juice, olive oil, Parmesan, and sea salt. Blend until smooth.
  5. Toss cooled pasta with pesto, chopped eggplant, tomatoes, and mozzarella. Enjoy!
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