Penne salad with Pesto Rustico, caciocavallo and eggplant

Bring a large pot of slightly salted water to boil. Cook the Penne rigate following the cooking time indicated on the pack.

Drain, drizzle with extra virgin olive oil, and let cool down at room temperature.

Once cold, toss with Pesto Rustico, add the cheese cubes and the diced grilled eggplant. Sprinkle some basil leaves on the top and serve at room temperature.