Grilled Eggplant Pasta Salad
Ingredients• 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.