Greek Pasta Salad with Roasted Vegetables and Feta

Yield:
Makes 5 to 7 servings

Serve warm or chilled

Ingredients:

  1. 1 red bell pepper, cut into 1/2 inch pieces
  2. 1 yellow bell pepper, chopped
  3. 1 medium eggplant, cubed
  4. 3 small yellow squash, cut in 1/4 inch slices
  5. 1-1/2 ounces sundried tomatoes, soaked in 1/2 cup boiling water
  6. 1/2 cup torn arugula leaves
  7. 1/2 cup chopped fresh basil
  8. 2 tablespoons balsamic vinegar
  9. 2 tablespoons minced garlic
  10. 1/4 lb. crumbled feta cheese
  11. 1/4 cup virgin olive oil
  12. 2 tablespoons virgin olive oil
  13. 1 pkg. (12 oz.) farfalle pasta
  14. 1/4 teaspoon salt
  15. 1/4 teaspoon ground black pepper
Directions:

1. Preheat oven to 450 degrees F. Line a cookie sheet with tin foil and spray with non-stick cooking spray.

2. In a medium bowl combine all the vegetables, 2 tablespoons of the olive oil, salt, and pepper and toss with hands to coat. Bake for 25 minutes on the lined cookie sheet, tossing occasionally, until browned.

3. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

4. Drain the softened tomatoes and reserve the water.

5. In a large bowl, combine pasta arugula, basil, sundried tomatoes and vegetables. Add remaining olive oil, reserved water from tomatoes, garlic, balsamic vinegar and feta cheese; toss to coat. Season with salt and pepper to taste. Serve immediately or refrigerate until chilled.



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