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Recipe

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

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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.

Ingredients

Pasta

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

Directions

  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!

Last Updated: July 7, 2026

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