Let’s be honest—pasta salad gets a bad rap. Too many mushy noodles drowning in mystery dressing at backyard barbecues have given it a questionable reputation. But this isn’t just any pasta salad. This is a bold, zesty Italian pasta salad packed with the sweet, tangy, and briny magic of Sicilian eggplant caponata. Think of it as the cool, well-traveled cousin of that sad Suddenly Salad mix.
The first time I had this, I was in Sicily, pretending I knew how to properly twirl spaghetti like a local. Instead, I was handed a plate of cold Italian pasta salad—rigatoni tossed with rich, silky eggplant, briny capers, and a touch of vinegar that made everything pop. It was summer in a bowl, and I’ve been obsessed ever since.
Whether you serve it warm or cold, this classic Italian pasta salad is a game-changer for summer picnics, potlucks, or just impressing yourself on a Tuesday night. No bottled dressing, no shortcuts—just pure Mediterranean magic in every bite.
Pasta Salad with Sicilian Eggplant Caponata
Equipment
- Large pot
- Skillet
- Mixing bowl
- Cutting board
- Knife
- Colander
Ingredients
- 12 ounces dry rigatoni pasta
- 1 ½ pounds 24 ounces eggplant, diced into ½-inch cubes
- 3 Roma tomatoes blanched, peeled, and chopped
- 2 medium onions thinly sliced
- 24 black olives pitted and sliced (Kalamata recommended)
- 1 tablespoon capers rinsed
- 1 tablespoon pine nuts toasted, optional
- 6 fresh basil leaves torn, plus extra for garnish
- 5 tablespoons olive oil
- 2 tablespoons red wine vinegar or balsamic vinegar
- Salt to taste
- Black pepper to taste
Instructions
- Prep the Vegetables: Wash the eggplants and dice them into ½-inch cubes. Bring a pot of water to a boil, blanch the tomatoes for two minutes, then peel, deseed, and chop them into small pieces.1 ½ pounds 24 ounces eggplant, diced into ½-inch cubes, 3 Roma tomatoes
- Sauté the Eggplant: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the diced eggplant, season with a pinch of salt, and cook for about 10 minutes, stirring often, until golden and tender. Remove from heat and set aside.5 tablespoons olive oil, Salt
- Cook the Onion and Tomatoes: In another pan, heat 2 tablespoons of olive oil over medium-low heat. Add the sliced onions and cook for five minutes until soft. Stir in the chopped tomatoes and cook for another five minutes.2 medium onions
- Add the Flavor: Mix in the capers, olives, and toasted pine nuts. Stir well, then add the cooked eggplant and torn basil leaves. Pour in the vinegar and cook over high heat for about 3 minutes, stirring occasionally, until the liquid evaporates. Remove from heat and let it rest.24 black olives, 1 tablespoon capers, 1 tablespoon pine nuts, 6 fresh basil leaves, 2 tablespoons red wine vinegar or balsamic vinegar
- Cook the Pasta: Boil the rigatoni in a large pot of salted water according to the package instructions until al dente. Drain, transfer to a large bowl, and toss with a drizzle of olive oil and a sprinkle of black pepper.12 ounces dry rigatoni pasta, Black pepper
- Assemble the Salad: Mix the warm caponata with the pasta, tossing gently to combine. Let it rest for at least 5 minutes to absorb flavors. Garnish with extra basil.
- Serve and Enjoy: Serve warm or let it cool in the fridge for a refreshing cold pasta salad. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Pasta Salad with Sicilian Caponata: Pro Tips from Someone Who’s Made This Way Too Many Times
Alright, you’re about to make a killer Italian pasta salad—but before you dive in, let me save you from a few rookie mistakes. I’ve made this more times than I’d like to admit, and I’ve got the battle scars (read: oil burns and rogue basil leaves stuck to my face) to prove it. Here’s everything you need to know to absolutely nail it.
🍆 Eggplant: The Diva of Vegetables
🛑 Pick wisely. That giant, overripe eggplant? Yeah, put it down. The smaller ones are less bitter and won’t taste like you licked a penny.
🧂 Salt is your best friend. If you don’t want mushy, waterlogged eggplant, toss the diced pieces with salt and let them sit for 20 minutes. Then, pat them dry like they just ran a marathon.
🔥 Fry it like you mean it. Eggplant is basically a sponge for oil, so use high heat and don’t be stingy. Otherwise, it’ll taste like sadness.
🍝 Pasta: Cook It Like an Italian, Not an Overenthusiastic College Student
⏳ Al dente or bust. If you overcook the pasta, it will turn into a sad, squishy mess once it absorbs the dressing. Keep it firm. You’re not making mac & cheese.
🌊 Salt your pasta water. Like, really salt it. Pretend you’re seasoning the Mediterranean Sea. Bland pasta is a crime.
🚫 Rinse? Absolutely not. Unless you enjoy stripping away all the delicious starch that helps the sauce cling to the pasta like a needy ex.
🥗 Dressing & Flavor Boosters: Because You Deserve More Than Just Olive Oil
🍷 Vinegar matters. Red wine vinegar = bold & tangy. Balsamic = sweet & deep. Pick your fighter.
🌿 Extra basil = extra happiness. Use fresh basil, tear it by hand, and throw in extra. This is an Italian pasta salad, not a punishment.
🫒 Capers & olives = non-negotiable. They add that salty, briny kick that keeps this from tasting like your aunt’s bland potluck disaster.
🔄 Swaps & Shortcuts (For When You’re Feeling Lazy or Extra Fancy)
💰 No pine nuts? Almonds or walnuts work, and they’re way cheaper. (Just don’t tell an Italian grandma.)
🧀 Want it creamy? Add crumbled feta or fresh mozzarella pearls. Instant glow-up.
⚡ Need a shortcut? Store-bought roasted eggplant works, but I’ll pretend I didn’t hear that.
🍃 Gluten-free? Use chickpea pasta, but know it’ll never be quite the same. I support you, but I also mourn for you.
❄️ Leftovers? Here’s How to Make Them Even Better
⏳ Let it sit. This pasta salad is like revenge—it gets better with time. Let it chill in the fridge for a few hours before serving.
💦 Revive it. The pasta might absorb all the dressing overnight, so just drizzle on more olive oil and vinegar before serving. Nobody likes a dry salad.
🔥 Eat it cold or warm. Either way, it’s still miles better than any store-bought pasta salad with “Italian dressing” in a suspiciously neon shade.
🏆 Final Words of Wisdom
This zesty Italian pasta salad is fresh, bold, and borderline addictive. Make it once, and you’ll find yourself craving it in the middle of winter like some kind of Mediterranean food snob. And if anyone asks for the recipe? Just say it’s a family secret. 😉
