Balsamic Garden Pasta Salad

From Rachael Ray.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  lb  fusilli
• 1⁄4 cup extra virgin olive oil
• 1 1⁄4 lbs eggplants, cut into 1/2-inch cubes
•  salt
•  pepper
• 2  cups  mixed greens
• 1  red bell pepper, thinly sliced
• 1⁄2 lb mozzarella cheese, cut into small cubes
• 1⁄2 red onion, thinly sliced
• 1⁄2 cup flat leaf parsley, chopped
• 1⁄4 cup  balsamic vinegar

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.