Balsamic Garden Pasta Salad

Ingredients

• 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

Directions

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the pasta and cook according to package directions.

3. 3

   Drain, then rinse with cold water; transfer to a large bowl.

4. 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. 5

   Add to the pasta and toss; let cool to room temperature, about 15 minutes.

6. 6

   Add the mixed greens, bell pepper, mozzarella, onion, parsley and vinegar to the pasta and toss.

7. 7

   Season with salt and pepper.