"This salad is wonderful served warm or at room temperature with some French bread and a green salad." — cypress
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red bell pepper, cut into 1/2 inch pieces
yellow bell pepper, chopped
medium eggplant, cubed
yellow squash, cut in 1/4 inch slices
extra virgin olive oil
ground black pepper
1 1/2 ounces
sun-dried tomatoes, soaked in 1/2 cup boiling water
torn arugula leaves
chopped fresh basil
crumbled feta cheese
1 (12 ounce) package
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!
I FOUND THIS DISH TO BE VERY BLAND. AND IT TOOK ME QUIT AWHILE TO MAKE. I WON'T MAKE THIS AGAIN.
this was so easy and delicious. I substituted baby spinach for arugula. Had it warm for dinner and cold as left-overs. great
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.
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Greek Pasta Salad with Roasted Vegetables and Feta
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 175
This salad is bursting with authentic ingredients and flavors.
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