Greek Pasta Salad with Roasted Vegetables and Feta

Carolyn Ewing

This salad is wonderful served warm or at room temperature with some French bread and a green salad.

Modified from: Greek Pasta Salad with Roasted Vegetables and Feta

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1 hr servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. Preheat oven to 450 degrees F (230 degrees C). Line a cookie sheet with foil, and spray with non-stick cooking spray.
  2. In a medium bowl toss the red bell pepper, yellow bell pepper, zucchinit, and squash with 2 tablespoons of the olive oil, salt, and pepper. Arrange on the prepared cookie sheet.
  3. Bake vegetables 25 minutes in the preheated oven, tossing occasionally, until lightly browned.
  4. In a large pot of salted boiling water, cook pasta 10 to 12 minutes, until al dente, and drain.
  5. Drain the softened sun-dried tomatoes and reserve the water. In a large bowl, toss together the roasted vegetables, cooked pasta, arugula, and basil. Mix in remaining olive oil, balsamic vinegar, garlic,pepper flakes and feta cheese; toss to coat. Season with salt and pepper to taste. Serve immediately, or refrigerate until chilled.


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