Grilled Eggplant and Penne Salad with Balsamic Dressing

P10 minutes C25 minutes S12

Ingredients:

1.2kg Penne
300g Riviana Grilled Artichokes
300g Riviana Grilled Sliced Eggplant
300g Riviana Marinated Fire Roasted Red Pepper Strips
75g fresh rocket leaves
1 bunch fresh basil leaves
100g parmesan cheese, shaved into strips
Riviana Balsamic Glaze
Extra Virgin Olive Oil

Method:

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 if desired.

 

Combine balsamic glaze and olive oil; drizzle over salad.

Products used