Cold pasta salad with eggplant roasted meats and feta cheese

Cold pasta eggplant and feta is the perfect match between Mediterranean flavours and contrasting consistencies: the sweetness of the eggplant Grilled meats, the savory flavor of capers and feta, and the crunch of whole wheat bread cubes make this dish irresistible. In just 30 minutes, you can prepare a perfect first course for hot days, easy to customize, and perfect for taking to the office or on a picnic. Cook whole wheat tortiglioni al dente, cool them under running water and season them with extra virgin olive oil. eggplant, cut into cubes and blanched in skillet Whether grilled or cooked, they should be generously salted and left to cool to preserve their texture. The capers, once desalted, add a bold note, while the chopped feta adds creaminess and flavor. The toasted whole wheat bread cubes provide the crunch that completes the dish. For optimal results, let the cold pasta rest for at least 10-15 minutes before serving, so the flavors can meld. Add fresh mint leaves for a touch of aroma and, if desired, a squeeze of lemon to liven up the flavor. It can be stored in the refrigerator for 1-2 days, preferably without adding too much salt initially to avoid the feta making it too salty.