Vegetable Pasta Salad II

By: MARCYNUTS

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

Rating: Read Reviews (12)

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Original Recipe Yield 4 servings

Preheat oven to 350 degrees F (175 degrees C).
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.
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.
In a bowl combine vegetable mixture, cooled pasta, tomatoes, Feta cubes, and salad dressing; toss until well mixed.