- 1 pound fresh asparagus, trimmed
- 2 eggplant, cut crosswise into 3/4-inch-thick slices
- 1/4 cup extra-virgin olive oil, or as needed
- garlic powder, or to taste
- 1 (1 pound) package whole-wheat penne pasta
- extra-virgin olive oil, or as needed
- 1 1/3 tablespoons grated Parmesan cheese
- 1/2 lemon, juiced
- 1/4 cup grated Parmesan cheese
- 2 teaspoons balsamic vinegar, or to taste
- 1 dash Worcestershire sauce
- 1 pinch salt-free seasoning blend
- freshly ground black pepper
- Place a baking rack in the top of the oven.
- Preheat oven to 400 degrees F (200 degrees C).
- Line a baking sheet with aluminum foil.
- Spread asparagus spears and eggplant slices on the baking sheet, and drizzle vegetables with 1/4 cup olive oil; sprinkle with garlic powder.
- Roast the asparagus and eggplant in the preheated oven until tender, 12 to 15 minutes.
- Remove from oven and cool. When cool, roughly chop the vegetables; set aside.
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook, stirring occasionally, until the pasta has cooked through but is still slightly firm, about 9 minutes. Drain well.
- Transfer about 1/4 of the penne at a time into a large salad bowl, drizzling each batch with about 1 teaspoon of olive oil and a 1 teaspoon of Parmesan cheese. Stir between additions.
- Stir in roasted asparagus and eggplant, lemon juice, 1/4 cup Parmesan cheese, balsamic vinegar, and Worcestershire sauce until thoroughly combined.
- Sprinkle pasta salad with salt-free seasoning and black pepper.
- Cover the bowl and refrigerate the pasta salad until thoroughly chilled and the flavors have blended, at least 3 hours.