Pesto Rosso Penne Salad Recipe

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Pesto Rosso Penne Salad
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  1. Cook the penne according to the directions on the package, or using your own creative method.
  2. Rinse the penne with cold water, making sure that you drain them as well as possible without making them fly through your kitchen.
  3. Add one tablespoon of olive oil to the pasta.
  4. Slice the eggplant and place the slices in a colander, sprinkling coarse sea salt (coarse is important so it doesn't penetrate too much, but it could be rock salt, sea salt or carboard box salt, it's all good as long as it's not sugar) in between the layers.
  5. Place a dinner plate on top of the eggplants and pile heavy objects on top of it (cans of tomatoes, a pile of smaller plate, your youngest offspring, etc.).
  6. Meanwhile, cut the bell peppers in half, seed them, brush with olive oil, place on broiler pan and broil 4 inches from heat source for 15-20 minutes or until the skin has turned black. Breathe inches
  7. As soon as you get them out of the oven place them in a paper bag, close bag by folding, twisting or stapling the top end of it and let rest while you get back to the eggplants.
  8. Rinse the slices of eggplant quickly and place them on a tea towel.
  9. Once all the slices are rinsed place another tea towel on them and extract as much water as you can without hurting your back.
  10. Brush a broiler pan (or any pan actually) with olive oil and place the eggplant slices on it, moving them around a bit so the bottom is coated in oil.
  11. Turn them over and repeat the previous step so both sides of the slices are coated with a bit of oil.
  12. Broil each side for approximately 10 minutes 4 inches from the heat source or until they turn a glorious golden.
  13. While the eggplants are elegantly cooling on the counter, take the peppers out of the bag and take the skin off (it should come off as easily as - well, you know what I mean.).
  14. Slice the peppers and the eggplants in strips approximately half an inch wide.
  15. Roll up the ham slices in a tight little log and then cut in half an inch wide strips. Adjust the width of the eggplants strips that are too wide compared to the ham.
  16. Mix penne, peppers, eggplants and ham in a large bowl.
  17. Add 2 tablespoon of olive oil and mix well.
  18. Add the bocconcinis and the pesto, mixing well.
  19. Add the balsamic vinegar and give this little bugger one last toss.
  20. Garnish each plate with cherry tomatoes.
  21. Share with your favorite people and enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 411.52 Kcal (1723 kJ)
Calories from fat 172.77 Kcal
% Daily Value*
Total Fat 19.2g 30%
Cholesterol 14.9mg 5%
Sodium 208.82mg 9%
Potassium 594.42mg 13%
Total Carbs 49.85g 17%
Sugars 13.81g 55%
Dietary Fiber 11.45g 46%
Protein 16.25g 33%
Vitamin C 47mg 78%
Vitamin A 1mg 33%
Iron 18.6mg 103%
Calcium 68.6mg 7%
Amount Per 100 g
Calories 100.91 Kcal (422 kJ)
Calories from fat 42.37 Kcal
% Daily Value*
Total Fat 4.71g 30%
Cholesterol 3.65mg 5%
Sodium 51.21mg 9%
Potassium 145.76mg 13%
Total Carbs 12.22g 17%
Sugars 3.39g 55%
Dietary Fiber 2.81g 46%
Protein 3.99g 33%
Vitamin C 11.5mg 78%
Vitamin A 0.2mg 33%
Iron 4.6mg 103%
Calcium 16.8mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9
  • 11

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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