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A handsome, colorful, tasty and easy-to-prepare pasta salad for the spring and summer… but not only!
Ingredients:
1 lb of DeLallo Organic Whole Wheat Farfalle
1 medium-size yellow pepper, cut in ½-inch slices
1 medium-size red pepper, cut in ½-inch slices
½ small purple onion, cut in ½-inch slices
1 medium-size eggplant
1 lb of fresh tomatoes
1lb fresh mozzarella
1 cloves of garlic
¼ lb Delallo Gaeta olive, pitted
2 Tbsp DeLallo Wine Vinegar
A generous amount of finely chopped fresh parsley
20 small leaves of fresh basil, torn
DeLallo extra virgin olive oil
Salt and pepper Directions:
Cook the pasta and let it cool down.
Sauté the peppers briefly with the onion, salt and a bit of olive oil. Cut a large eggplant into thick (1/2-inch) slices, and lay them on a plate; sprinkle both sides with some olive oil, salt and pepper. Grill the eggplants in a non-stick skillet until they are soft and thoroughly cooked, and then lay them on your cutting board to cool. When they are cool enough, cut them into strips (two cuts horizontally and two vertically) and toss them gently in a bowl with a drizzle of olive oil and fresh chopped parsley. Quarter the tomatoes and mix them with the pasta, cubed fresh mozzarella, chopped pitted olives, eggplants and peppers with a generous amount of olive oil, basil, red wine vinegar and salt and pepper to taste. It can be prepared in advance or eaten at once. Leftovers are delicious too.
Serves 6  Send to friend  Printer-friendly version
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