Penne rigate pasta salad with pesto rustico, diced caciocavallo and eggplant
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 basil leaves
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.
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.