Mediterranean Agnolotti Salad | Bertolli Olive Oil

Ingredients

• 325g pumpkin agnolotti, cooked according to packet instructions
• 1 small eggplant, diced
• 2 medium zucchini, diced
• 1 medium red capsicum, seeds removed, diced
• 250g cherry tomatoes
• 1 clove garlic, finely chopped
• Finely grated zest and juice of 1 lemon
• Sea salt and freshly cracked black pepper