Reviewed: 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!

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Andygump3333

Cooking Level: Intermediate

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Reviewed: Mar. 21, 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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amylouise

Cooking Level: Intermediate

Home Town: Easton, Maryland, USA

Living In: Helena, Montana, USA

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Reviewed: Aug. 18, 2008

It was good, but we thought the italian salad dressing was a bit strong.

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bwmn

Cooking Level: Beginning

Home Town: Annandale, Virginia, USA

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Reviewed: Aug. 4, 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.

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Miss Henny

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2008

Delicious! Got rave reviews from a luncheon I hosted. I only used one eggplant and added some yellow squash with the zucchini. Thanks!

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Kristy

Cooking Level: Expert

Home Town: Lino Lakes, Minnesota, USA

Living In: Hopkins, Minnesota, USA

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Reviewed: Dec. 5, 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.

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NUKA1

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: 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.

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EILEENMA

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Reviewed: Aug. 1, 2007

VERY good. More pasta than I thought it would be but still good. Have made it a couple of times.

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jrhone

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Reviewed: May 28, 2007

Pasta salads are such a versatile side dish for summer meals. I used whole wheat pasta and a "light" bottled dressin to reduce the fat. Everyone loved the addition of oven roasted vegetables. Tasty and colorful. I recommend this for your next al fresca meal.

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Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Moscow, Idaho, USA

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Reviewed: Feb. 18, 2007

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

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creamcheese5

Cooking Level: Intermediate

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Reviewed: Nov. 1, 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.

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Cindy

Cooking Level: Intermediate

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Reviewed: 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.

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