READY IN 40 mins

Vegetable Pasta Salad II

Read Reviews (19)

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

Directions

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.

Kitchen-Friendly View

PREP 25 mins
COOK 10 mins
READY IN 40 mins

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.

—Cindy

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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!

—creamcheese5

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22 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.

—EILEENMA

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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.

—2Yung2Cook

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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.

—Kimsyl

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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!

—Andygump3333

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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.

—NUKA1

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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.

—amylouise

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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.

Nutritional Information

Vegetable Pasta Salad II

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 486
Calories from Fat: 262

% Daily Value *
Total Fat 29.1g 45 %
Saturated Fat 7.1g 36 %
Cholesterol 19mg 6 %
Sodium 1227mg 49 %
** Potassium 722mg 20 %
Total Carbohydrates 49.1g 16 %
Dietary Fiber 7.9g 32 %
Protein 11.3g 23 %
** Sugars 13.6g
** Vitamin A 19 %
** Vitamin C 64 %
** Calcium 18 %
** Iron 15 %
** Thiamin 18 %
** Niacin 23 %
** Vitamin B6 28 %
** Magnesium 17 %
** Folate 35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.