Mediterranean Agnolotti Salad
Serves: 4 as a side
Bertolli Originale Extra Virgin Olive Oil
325g pumpkin agnolotti, cooked according to packet instructions
1 small eggplant, diced
2 medium zucchini, diced
1 medium red capsicum, seeds removed, diced
250g cherry tomatoes
1 clove garlic, finely chopped
Finely grated zest and juice of 1 lemon
Sea salt and freshly cracked black pepper
Cook agnolotti according to packet instructions, drain.
Heat 2 tbsp oil in a chargrill pan over medium heat. Grill vegetables until lightly charred.
Whisk together 2 tbsp oil, lemon zest and juice and season. Pour over the cooked agnolotti, gently toss with grilled vegetables. Serve warm.