Penne Pasta Salad with Grilled Fennel, Roasted Eggplant, Black Olives, and Fresh Dill

Recipe-2587

Course Appetizers Total Time Under 2h

Ingredients in this Recipe

1 cup black olives (such as Moroccan oil cured)
1 pound penne pasta
1 small or ½ large eggplant, cut into 1/2 inch wide sticks
2 garlic cloves, peeled and minced
3 fennel bulbs
8 cups cold salted water (for the pasta)
Salt and freshly ground black pepper
¼ cup olive oil, plus more for drizzling over the pasta and the finished salad
½ cup chopped fresh dill
½ cup coarsely grated Pecorino cheese

Recipe Preparation

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