This is another one that I used to make for family occasions. It is quick and easy and no fuss! Also good for the vegetarians!


  • 1 packet penne pasta

  • 1C pesto

  • 10 semi-sun dried tomtoes, oil reserved

  • 2 roasted capsicums

  • 4 slices roasted eggplant

  • 4tbs sliced olives

  • 10 marinated mushrooms

  • 1C bocconcicni


  • 1.

    Slice the vegetables into equal slices.

  • 2.

    Cook pasta until al dente

  • 3.

    While still hot, mix through the vegetable and pesto – mix well.

  • 4.

    Cool the salad down, and once cool, add sliced bocconcicni

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