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This pasta salad is just as tasty as it is looks! 

16 oz. spring mix
8 oz. chopped romaine
1 bag Gia Russa tri-color pasta
1 can Gia Russa small black pitted olives, drained
1 jar Gia Russa roasted red peppers, drained and chopped
1 jar Gia Russa marinated artichokes, drained and chopped
1 jar Gia Russa sundried Julienne tomatoes, drained and chopped
1 bottle Gia Russa pasta salad dressing
1 eggplant, sliced into 1/2-inch pieces
2 cups flour
2 eggs, beaten
1 1/2 cup Gia Russa panko seasoned bread crumbs
2 Tbsp. Gia Russa extra-virgin olive oil
2 tomatoes, sliced
1 cup shaved Fontina cheese
Fresh basil, chiffonade
1 cup Gia Russa pasta salad dressing
Lemon zest

Preheat oven to 375°.

In a bowl, toss spring mix and romaine lettuce together. Set aside.

Cook pasta according to package directions. Cool. In a large bowl, add olives, roasted red peppers, artichokes, tomatoes and salad dressing; toss with tri-color pasta. Let chill.

Coat eggplant slices with flour and then eggs. Then coat with Gia Russa bread crumbs. Place eggplant slices on a baking sheet lined with parchment paper. Bake for 15 minutes, flip and bake for another 10 minutes. OR: Add oil olive to a skillet on medium heat. Once oil is hot, fry eggplant for 2 to 4 minutes per side. Let eggplant cool.

Assemble salad on serving dish: 1 to 2 cups salad mix, top with 1 cup pasta mix. Place eggplant on top of pasta salad. Top with sliced tomato, cheese and basil. Drizzle with 1 cup of Gia Russa pasta salad dressing. Garnish with lemon zest.