Mezze Penne Tricolore Mediterranean Salad

Collezioni - Penne Rigate - Barilla

Made with

Penne Rigate | Barilla

  • Prep
  • Cook

  • 747
  • 87.5g
  • 14.8g
  • 38.5g


Ingredients for 4 people      

  • 1 box BARILLA Tri-Color Penne
  • 1 garlic clove
  • ¼ cup vinegar
  • ½ cup extra virgin olive oil halved
  • 2 tablespoons extra virgin olive oil
  • 1 red pepper chopped
  • 1 pint cherry tomatoes halved
  • 1 small eggplant thinly sliced
  • ¾ cup black olives
  • ⅓ cup capers drained
  • Salt and pepper to taste
  • 1 tablespoon parsley finely diced


  • COOK Barilla Tri-Color Penne following the instructions on the box
  • DRAIN and toss with 1 tablespoon olive oil; place on sheet tray to cool down
  • CRUSH the clove of garlic in half the vinegar, a bit of salt and half the oil
  • Then add the rest of the oil and vinegar
  • HEAT a skillet with two tablespoons of oil, lightly brown the red pepper and cherry tomatoes; set aside
  • ADD salt and pepper to the eggplant and sauté it
  • COMBINE the pasta with the olives, capers and dressing
  • ADD the tomatoes, red pepper and eggplant
  • GARNISH with parsley and serve
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