This warm pasta salad utilizes three gems of summertime produce: cherry tomatoes, eggplant and green beans.  The green beans cook right in the pasta pot, while the cherry tomatoes and eggplant cook in oil along with garlic, white wine, fresh herbs and a last minute splash of vinegar for tang.  Suggested to be served with fresh thyme, I had a lot of fresh basil on hand so I swapped that in instead.  And to finish everything off…the creamy dreamy delight that is burrata cheese: fresh mozzarella cheese on the outside, rich cream on the inside.  To note, this would be a lovely pasta salad with summer squash as well!

(To view this recipe, click on the following link: https://www.cookinglight.com/recipes/warm-pasta-salad-with-tomatoes-and-eggplant)

Tagged: burrata, burrata cheese, casarecce, cherry tomatoes, Cooking Light, Cooking Light magazine, eggplant, fresh herbs, fresh mozzarella cheese, garlic, green beans, pasta, pasta salad, short pasta, summertime pasta, warm pasta salad, white vinegar