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

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Ingredients:

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

Directions:

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Nutritional information

Nutrition Facts
Amount Per Serving
Calories 718kcal (36%)
Total Fat 25g (38%)
Saturated Fat 5g (25%)
Cholesterol 11mg (4%)
Total Carbohydrate 104g
Dietary Fiber 12g
Sugars 5g
Protein 23g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.