Grilled Eggplant Pasta Salad
• 600g Penne
• 50g Always Fresh Grilled Artichokes
• 50g Always Fresh Grilled Eggplant
• 50g Always Fresh Fire Roasted Red Pepper Strips
• 40g fresh rocket leaves
• 1 bunch fresh basil leaves
• 50g Parmesan, shaved into strips
• Riviana Balsamic Glaze
• Always Fresh Extra Virgin Olive Oil
Cook penne in lightly salted boiling water until al dente. Drain.
Toss through artichokes, eggplant, pepper strips and rocket; top with fresh basil leaves and parmesan.
Combine balsamic glaze and olive oil; drizzle over salad.