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Greek Pasta Salad with Roasted Vegetables and Feta

SUBMITTED BY: cypress PHOTO BY: Jennie A

"This salad is wonderful served warm or at room temperature with some French bread and a green salad."

Greek Pasta Salad with Roasted Vegetables and Feta Recipe

RECIPE RATING:

Read Reviews (52)

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PREP TIME	20 Min
COOK TIME	40 Min
READY IN	1 Hr

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

What to Drink?
	Sauvignon Blanc

DIRECTIONS

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.

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REVIEWS

Reviewed on Jul. 27, 2003 by KIMAR

Great pasta salad! I omitted the argula. My husband didn't care for the sundried tomatoes... MORE

Reviewed on Nov. 15, 2003 by MISSA-ATL

This is a great recipe. I added a little more balsamic vinegar (about an extra tbsp), and... MORE

Reviewed on Aug. 1, 2003 by TRUCKERDOO

This is a fantastic salad, so pleasing. Instead of farfale, I used Orzo - I found it to soak... MORE

Reviewed on Aug. 15, 2005 by coolgrandma

this was so easy and delicious. I substituted baby spinach for arugula. Had it warm for... MORE

Reviewed on Jan. 2, 2006 by PEKINGCHUCK

I fixed this on Christmas Day for a family get together, but I couldn't find fresh basil... MORE

Reviewed on May 23, 2003 by SMASON39

I've made this salad twice so far and everybody loves it! I put in extra tomatoes and I love... MORE

Reviewed on May 22, 2006 by geli

I tried this for a potluck last weekend and people kept going back for seconds. I did not add... MORE

Reviewed on May 9, 2006 by aCookInLaQuintaCA

Brought this to a party as a barbecue sidedish and everyone said they loved it. For my own... MORE

Reviewed on Jul. 12, 2006 by trkajo

This is a keeper. I did however make a few changes. I am not a huge fan of arugula so I... MORE

Reviewed on Jun. 19, 2006 by NETTIE

I FOUND THIS DISH TO BE VERY BLAND. AND IT TOOK ME QUIT AWHILE TO MAKE. I WON'T MAKE THIS AGAIN. MORE

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