Greek Pasta Salad with Roasted Vegetables and Feta
squash, farfalle pasta, cheese, eggplant, tomatoes, vinegar, garlic, basil, arugula
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
Directions for Greek Pasta Salad with Roasted Vegetables and Feta Recipe
Preheat oven to 450 degrees F (230 degrees C). Line a cookie sheet with foil, and spray with non-stick cooking spray. 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. Bake vegetables 25 minutes in the preheated oven, tossing occasionally, until lightly browned. In a large pot of salted boiling water, cook pasta 10 to 12 minutes, until al dente, and drain. 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.
Read the full directions on Allrecipes.com
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