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“From Rachael Ray.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook according to package directions.
  3. Drain, then rinse with cold water; transfer to a large bowl.
  4. Meanwhile, in a large nonstick skillet, heat the olive oil over medium-high heat; add the eggplant, season with salt and pepper and cook, stirring, until soft and golden, 7-9 minutes.
  5. Add to the pasta and toss; let cool to room temperature, about 15 minutes.
  6. Add the mixed greens, bell pepper, mozzarella, onion, parsley and vinegar to the pasta and toss.
  7. Season with salt and pepper.

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