Mediterranean Vegetable And Fusilli Salad

• 9 oz dried fusilli pasta
• 1 tbsp vegetable oil
• 2 None zucchini, sliced
• 1/2 None red pepper, deseeded, sliced
• 2.5 oz eggplant, sliced
• 1/4 cup extra virgin olive oil
• 2 tsp balsamic vinegar
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 None small red onion, thinly sliced
• 2.5 oz artichoke antipasti, drained
• 1/2 cup pine nuts, toasted
• 1/3 cup fresh basil leaves, torn

1. Cook pasta in boiling, salted water until al dente. Drain and let cool.
2. Meanwhile, heat vegetable oil in a frying pan over high heat. Cook zucchini, pepper and eggplant until softened and charred. Drain on paper towels and let cool.
3. Whisk together olive oil, vinegar and mustard. Season to taste. Toss with pasta, vegetables, onion and artichokes. Garnish with pine nuts and torn basil.

pasta, vegetable oil, zucchini, red pepper, extra virgin olive oil, balsamic vinegar, red wine vinegar, mustard, red onion, antipasti, pine nuts, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/30307 (may not work)