Pasta Salad with Eggplant, Tomatoes, and Basil
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Appears in Cook's Illustrated July/August 1998
WHY THIS RECIPE WORKS
Developing the best pasta salad recipe was tricky: While some acidity was clearly needed to brighten the flavor of the salad, too much caused the pasta to soften and the dulled vegetables, both in flavor and appearance. We liked lemon juice...