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
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.