INGREDIENTS

2 tablespoons MINOS extra virgin olive oil                                                  1 bunch of asparagus trimmed and sliced                                                  1 small eggplant sliced                                                                           1 zucchini thinly sliced                                                                            1 red capsicum seeded and thinly sliced                                                    1 Spanish onion thinly sliced                                                              500g pasta cooked and drained                                                              1 punned cherry tomatoes halved                                                            1/4 cup pinenuts toasted                                                                       2 tablespoons sliced basil

DRESSING

1/4 cup MINOS extra virgin olive oil                                                         1/4 cup of lemon juice
1 clove of garlic crushed                                                                      1/2 teaspoon dried oregano

Heat Minos olive oil in a large frying pan. Saute asparagus, eggplant, zucchini, capsicum and onion for 2 to 3 minutes or until tender.

Place cooled pasta in a bowl. Toss through vegetables, tomatoes, pinenuts and basil. Mix well.

To prepare dressing: place Minos, juice, garlic and oregano in a screw top jar. Shake well. Toss through salad.

Serve with crusty white bread.

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