Topped with French dressing, Luke Mangan’s pasta salad with vegetables is quick, easy and delicious. It’s perfect for midweek dinner or lunches.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
250g penne
2 zucchini, cut lengthways into 1cm-thick slices
1 eggplant, cut lengthways into 1cm-thick slices
1 red or brown onion, thickly sliced
1 red capsicum, seeded, cut into 2.5cm-thick slices
1/3 cup (80ml) extra virgin olive oil
100g semi-dried tomatoes
100g pitted kalamata olives
1/3 cup (80ml) Coles French Dressing
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Refresh under cold water. Drain well.
Step 2
Meanwhile, place the zucchini, eggplant, onion, capsicum and oil in a large bowl. Season well and toss to combine.
Step 3
Heat a barbecue grill or chargrill on high. Cook the vegetables, in batches, for 2-3 mins each side or until tender and light golden. Transfer to a chopping board. Coarsely chop the vegetables.
Step 4
Return the zucchini mixture to the large bowl with the pasta, tomatoes, olives and salad dressing. Season with pepper and toss to combine.
