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VEGETABLE PASTA SALAD

Serves 4:

11.29 oz pasta, such as Farfalle
2,82 oz ARTICHOKES IN OLIVE OIL
2,82 oz MUSHROOMS IN OLIVE OIL
2,82 oz PEPPERS IN OLIVE OIL
2,82 oz AUBERGINE IN OLIVE OIL
2,82 oz ONIONS IN OLIVE OIL
Chopped Parsley as required

Method:

Cook the pasta in plenty of salted water, strain and add a drop of extra virgin olive oil (so that it doesn't stick together), leave the pasta to cool in the fridge for around 2 hours, add the ARTICHOKES, MUSHROOMS, PEPPERS, AUBERGINE and ONIONS, sprinkle with chopped parsley and serve.