Greek Pasta Salad With Roasted Vegetables And Feta Recipe

Name: Greek Pasta Salad With Roasted Vegetables And Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red bell pepper, cut into 1/2 inch pieces; 1 yellow bell pepper, chopped; 1 medium eggplant, cubed; 3 small yellow squash, cut in 1/4 inch slices; 6 tablespoons extra virgin olive oil; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1 1/2 ounces sun-dried tomatoes, soaked in 1/2 cup boiling water; 1/2 cup torn arugula leaves; 1/2 cup chopped fresh basil; 2 tablespoons balsamic vinegar; 2 tablespoons minced garlic; 4 ounces crumbled feta cheese; 1 (12 ounce) package farfalle pasta

Servings: persons

1 red bell pepper, cut into 1/2 inch pieces
1 yellow bell pepper, chopped
1 medium eggplant, cubed
3 small yellow squash, cut in 1/4 inch slices
6 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 ounces sun-dried tomatoes, soaked in 1/2 cup boiling water
1/2 cup torn arugula leaves
1/2 cup chopped fresh basil
2 tablespoons balsamic vinegar
2 tablespoons minced garlic
4 ounces crumbled feta cheese
1 (12 ounce) package farfalle pasta

1
Preheat oven to 450 degrees F (230 degrees C). Line a cookie sheet with foil, and spray with non-stick cooking spray.
2
In a medium bowl toss the red bell pepper, yellow bell pepper, eggplant, and squash with 2 tablespoons of the olive oil, salt, and pepper. Arrange on the prepared cookie sheet.
3
Bake vegetables 25 minutes in the preheated oven, tossing occasionally, until lightly browned.
4
In a large pot of salted boiling water, cook pasta 10 to 12 minutes, until al dente, and drain.
5
Drain the softened sun-dried tomatoes and reserve the water. In a large bowl, toss together the roasted vegetables, cooked pasta, sun-drained tomatoes, arugula, and basil. Mix in remaining olive oil, reserved water from tomatoes, balsamic vinegar, garlic, and feta cheese; toss to coat. Season with salt and pepper to taste. Serve immediately, or refrigerate until chilled.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 red bell pepper, cut into 1/2 inch pieces, 1 yellow bell pepper, chopped, 1 medium eggplant, cubed, 3 small yellow squash, cut in 1/4 inch slices, and more.

Yes, Greek Pasta Salad With Roasted Vegetables And Feta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Greek Pasta Salad With Roasted Vegetables And Feta

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