Garlic-Infused Cold Mediterranean Aubergine Pasta Salad

1.Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper.

2.Place the diced aubergine on the tray, drizzle with 2 tablespoons of extra virgin olive oil, and season with salt and freshly ground black pepper. Toss to coat evenly.

3.Roast the aubergine in the preheated oven for 25-30 minutes, turning halfway through, until golden brown and tender. Remove from oven and let cool.

4.Meanwhile, bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente, usually about 10-12 minutes.

5.Drain the pasta and rinse under cold running water to stop the cooking process and cool it down. Set aside to drain thoroughly.

6.In a large mixing bowl, combine the cooled pasta, roasted aubergine, diced red and yellow bell peppers, finely chopped red onion, halved cherry tomatoes, diced cucumber, and sliced black olives.

7.In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, honey, salt, and pepper until emulsified.

8.Pour the vinaigrette over the pasta and vegetables. Toss gently but thoroughly to ensure everything is well coated.

9.Taste and adjust seasoning with additional salt and pepper if needed.

10.Transfer the salad to a serving dish or individual bowls, garnish with chopped fresh parsley, and serve chilled or at room temperature.