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Penne salad with Pesto Rustico, caciocavallo and eggplant

Name: Penne salad with Pesto Rustico, caciocavallo and eggplant
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 14 oz Barilla Penne Rigate; 3.5 oz Barilla Pesto Rustico Rosso; 3.5 oz Cheese (Caciocavallo, Gruyere, Cheddar..); 7 oz Diced Grilled Eggplant; Some leaves Basil

25 minutes

A tasty Penne Rigate pasta salad with Pesto Rustico, grilled eggplant, and diced cheese. Fresh, flavorful, and perfect served at room temperature.

Ingredients

4 servings

14 ozBarilla Penne Rigate

3.5 ozBarilla Pesto Rustico Rosso

3.5 ozCheese (Caciocavallo, Gruyere, Cheddar..)

7 ozDiced Grilled Eggplant

Some leavesBasil

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

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

Step 2

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

Step 3

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.

Chef's Tip

If you use fresh eggplants, slice them in advance and season with a pinch of salt to purge them, then put in a colander to drain. They will lose some of their slightly bitter water. Then dry and grill