Balsamic Garden Pasta Salad

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb fusilli
• 1/4 cup extra virgin olive oil
• 1 1/4 lbs eggplants, cut into 1/2-inch cubes
• salt
• pepper
• 2 cups mixed greens
• 1 red bell pepper, thinly sliced
• 1/2 lb mozzarella cheese, cut into small cubes
• 1/2 red onion, thinly sliced
• 1/2 cup flat leaf parsley, chopped
• 1/4 cup balsamic vinegar

Recipe

• 1 bring a large pot of salted water to a boil.
• 2 add the pasta and cook according to package directions.
• 3 drain, then rinse with cold water; transfer to a large bowl.
• 4 meanwhile, in a large nonstick skillet, heat the olive oil over medium-high heat; add the eggplant, season with salt and pepper and cook, stirring, until soft and golden, 7-9 minutes.
• 5 add to the pasta and toss; let cool to room temperature, about 15 minutes.
• 6 add the mixed greens, bell pepper, mozzarella, onion, parsley and vinegar to the pasta and toss.
• 7 season with salt and pepper.