Pasta Salad with Roasted Vegetables and Feta Recipe

Name: 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, cored, seeded, and quartered lengthwise; 1 yellow bell pepper, cored, seeded, and quartered lengthwise; 1 medium eggplant, cut into 2-inch cubes (about 12 ounces); 1 medium zucchini, cut into 1/2-inch slices; 1 fresh tomato, halved crosswise; 6 tablespoons olive oil; 1/4 teaspoon kosher salt; 1/4 teaspoon coarsely ground black pepper; 1/2 cup drained and julienned sun-dried tomatoes (oil-packed); 1/2 cup arugula, torn in pieces; 1/2 cup shredded fresh basil; 2 tablespoons balsamic vinegar; 2 tablespoons minced fresh garlic; 8 ounces (half a box) farfalle (bowties) pasta, cooked and drained; 4 ounces crumbled feta

Servings: persons

1 red bell pepper, cored, seeded, and quartered lengthwise
1 yellow bell pepper, cored, seeded, and quartered lengthwise
1 medium eggplant, cut into 2-inch cubes (about 12 ounces)
1 medium zucchini, cut into 1/2-inch slices
1 fresh tomato, halved crosswise
6 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
1/2 cup drained and julienned sun-dried tomatoes (oil-packed)
1/2 cup arugula, torn in pieces
1/2 cup shredded fresh basil
2 tablespoons balsamic vinegar
2 tablespoons minced fresh garlic
8 ounces (half a box) farfalle (bowties) pasta, cooked and drained
4 ounces crumbled feta

1
Position the oven racks so that they are evenly spaced, with one rack in the center of the oven.
2
Preheat the oven to convection roast at 450F.
3
Cover a shallow-rimmed pan with foil and coat with nonstick spray.
4
In a medium bowl, toss the peppers, eggplant, zucchini, and tomato with 2 tablespoons of the olive oil, the salt, and pepper.
5
Arrange the peppers skin side up on the prepared pan.
6
Place the tomato halves cut side down on the pan and scatter the eggplant and zucchini around them in an even layer.
7
Roast on the center rack for 15 minutes or just until the peppers are seared and the edges of the eggplant are browned.
8
Remove from the oven.
9
Peel the skins off the peppers, cut them into 1/2-inch strips, and place them in a large bowl.
10
Remove the skin from the tomato and chop the flesh; add to the peppers.
11
Add the eggplant, zucchini, sun-dried tomatoes, arugula, basil, the remaining 4 tablespoons olive oil, vinegar, garlic, and cooked pasta.
12
Toss to coat.
13
Put the mixture in a large shallow bowl or platter and sprinkle with the feta.
14
Serve immediately or at room temperature, or refrigerate for later use.
15
Bring to room temperature before serving.

537

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 15 ingredients. The key ingredients include: 1 red bell pepper, cored, seeded, and quartered lengthwise, 1 yellow bell pepper, cored, seeded, and quartered lengthwise, 1 medium eggplant, cut into 2-inch cubes (about 12 ounces), 1 medium zucchini, cut into 1/2-inch slices, and more.

Yes, 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.

Pasta Salad with Roasted Vegetables and Feta

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