Grilled Eggplant Pasta Salad

Step it up a notch with some fabulous antipasto and a light dressing
Cooking Time: n/a Makes: 6


• 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.

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