Greek Pasta Salad with Roasted Vegetables and Feta Recipe -
Greek Pasta Salad with Roasted Vegetables and Feta Recipe
  • READY IN 1 hr

Greek Pasta Salad with Roasted Vegetables and Feta

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 27, 2003

Great pasta salad! I omitted the argula. My husband didn't care for the sundried tomatoes since they were the consistency of prunes he said, but I enjoyed the dish overall, esp. since I enjoy Mediterranean-style dishes. This is a keeper!

Most Helpful Critical Review
Jun 19, 2006


Aug 15, 2005

this was so easy and delicious. I substituted baby spinach for arugula. Had it warm for dinner and cold as left-overs. great

Aug 01, 2003

This is a fantastic salad, so pleasing. Instead of farfale, I used Orzo - I found it to soak up the flavor and be pleasing to the tongue. The vegetables taste so good, and the sun-dried tomatoes make it authentic. A brilliant addition to any bar-b-que this summer.

Nov 15, 2003

This is a great recipe. I added a little more balsamic vinegar (about an extra tbsp), and some toasted pine nuts. I omitted the arugala as well. I made this for a cookout and everyone raved about it. I definitely will be making this again!

Jan 02, 2006

I fixed this on Christmas Day for a family get together, but I couldn't find fresh basil leaves nor the arugula. So I substituded the arugula and basil leaves with fresh mixed baby lettuce greens. The finished product didn't look very good, but wow was it tasty! My whole family were falling over each other for seconds. And now my wife and kids are asking me to prepare it again for our New Years get together. It's it hit! Thank you so much for this great recipe. I'm substituting the arugula and fresh basil leaves today with fresh spinich leaves which I believe will be tasty. Will follow up comment if that doesn't work out.

May 22, 2006

I tried this for a potluck last weekend and people kept going back for seconds. I did not add any arugala and made a few minor changes such as 1/2 cup balsamic vinegar, 1 T. fresh lemon juice, 1 t. ground oregano. Thank for a successful pot luck. I will make this again.

Jul 12, 2006

This is a keeper. I did however make a few changes. I am not a huge fan of arugula so I substituted baby spinach. I added extra basil because I love it. I only had the oil packed sundried tomatoes so I used them and just omitted using the reserved liquid and I didn't miss it at all. I love this salad and I think it's even better cold the next day.


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  • Calories
  • 446 kcal
  • 22%
  • Carbohydrates
  • 56.9 g
  • 18%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 13.8 g
  • 28%
  • Sodium
  • 324 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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