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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