Vegetable Pasta Salad II Recipe - Allrecipes.com
Vegetable Pasta Salad II Recipe
  • READY IN 40 mins

Vegetable Pasta Salad II

Recipe by  

"Cold vegetable and pasta salad. Meat-free meal that disappears!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • COOK

    10 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine zucchini, eggplant, onion, bell pepper and garlic in a baking dish. Toss with olive oil. Bake for about 20 minutes. Remove from oven and cool.
  3. Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
  4. In a bowl combine vegetable mixture, cooled pasta, tomatoes, Feta cubes, and salad dressing; toss until well mixed.
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Reviews More Reviews

Most Helpful Positive Review
Nov 01, 2006

I made this twice for potlucks and both my husband and I liked it a lot. Although I did use less noodles than recipe called for - the veggie to noodle ratio seemed off to me. Also, the second time I made it, I used more feta and liked it better that way. My husband liked it just fine the first way. Of course, kids only ate the noodles and an occasional bell pepper piece. Also, for the bell peppers, I only used red bell peppers. I recommend it.

 
Most Helpful Critical Review
Feb 18, 2007

I really loved this recipe but no one else did. Everyone picked out the veggies and only ate the noodles. Soory!

 

24 Ratings

Aug 22, 2007

Vey good, light recipe. I halved the recipe and used yellow squash instead of eggplant and red pepper instead of green. I also used cherry tomatoes. To make it more healthy I used Barilla Pasta Plus, Kraft Low Fat Zesty dressing (only 1/2 cup needed) and reduced fat tomato & basil feta.

 
Jul 29, 2005

This recipe was very good. I accidentally replaced the bell pepper with a poblano, but it didnt really change much. I used a yellow zucchini, which stayed kind of crunchy and nutty- very good. For the dressing, i used half fat free italian and half fat free honey dijon. The whole thing, therefore, had a nice, sweet taste, nicely accented by the sharp taste of the feta cheese. I recommend this for a hot summer night, or for a potluck. Very pretty presentation.

 
Aug 04, 2008

Such an easy recipe! Sometimes I either add more vegetables (broccoli, squash, asparagus, etc.) or less pasta to balance out the portions. Great as is.

 
Jul 23, 2009

I am always looking for Vegetarian recipes for my Veggie daughter. My family loved this. It was fairly easy and quick to make, although I highly recommend leaving enough time to serve it cold. I envision changing the vegetables to whatever is in season. I used a red pepper and red onion because that is what I had on hand. I had to make a homemade dressing because my Italian has anchovies (not vegetarian!). Will definitely make this again!

 
Dec 05, 2007

This was really good with the following changes: I halved the amount of pasta and used whole wheat pasta, omitted the feta (used a couple tablespoons of fresh parm sprinkled over the top) and used 1/3 of the amount of salad dressing. Everyone raved.

 
Mar 23, 2009

I used a red pepper instead of green, only 1/2 cup fat free Italian dressing, and about 1/4 cup chopped fresh basil. I had to roast the veggies longer than indicated, and turned the oven up at the end. Overall an easy tasty dish, easy to make early in the day for dinner that night.

 

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Nutrition

  • Calories
  • 486 kcal
  • 24%
  • Carbohydrates
  • 49.1 g
  • 16%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 29.1 g
  • 45%
  • Fiber
  • 7.9 g
  • 32%
  • Protein
  • 11.3 g
  • 23%
  • Sodium
  • 1227 mg
  • 49%

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

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