Accept Credit Cards Online
sign up today
For recipes, new items, specials and more!
additional help
Order Help
Shipping Details
About Us
Contact Us
Gift Certificates
We Gift Wrap
Related Links

OliveNation is upfront
Home  >  Webpages

Pasta Salad

Serves 4.
Prep: 15 min. Cook: 15 min.

1 large eggplant
4 tbsp coarse sea salt
2 bell peppers, cut in strips
2 large zucchini, thinly sliced
4 chopped ripe tomatoes
13 oz/400g mozzarella cheese, diced
1/2 cup extra-virgin olive oil
2 tbsp finely chopped parsley
salt and fresh ground white pepper
1 lb fusilli or eliche pasta

Cut the eggplant into 1/4 inch thick slices. Place on a large flat dish and sprinkle with coarse salt. Place a plate on top with weight on it (a heavy book) and leave to drain for 1 hr. Rinse well and dry with paper towels. Grill the vegetables in a grill pan or under a broiler. Place in a large serving bowl with the mozzarella and sprinkle with the parsley, sat and pepper. Drizzle with the oil. Cook the pasta in a large pot of salted, boiling water until cooked al dente. Drain and when cool, dry on a dish cloth. Toss well with the vegetables and serve.

Wine: a dry white.

From the book Pasta by Fabrizio Ungaro. Published by The Wine Appreciation Guild.