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Greek Pasta Salad with Roasted Vegetables and Feta


"This salad is wonderful served warm or at room temperature with some French bread and a green salad."
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1 h servings 446 cals
Original recipe yields 6 servings


  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 56.9g
  • 18%
  • Protein:
  • 13.8 g
  • 28%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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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, eggplant, 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, sun-drained tomatoes, arugula, and basil. Mix in remaining olive oil, reserved water from tomatoes, balsamic vinegar, garlic, and feta cheese; toss to coat. Season with salt and pepper to taste. Serve immediately, or refrigerate until chilled.

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Read all reviews 78
  1. 99 Ratings

Most helpful positive review

Great pasta salad! I omitted the argula. My husband didn't care for the sundried tomatoes since they were the consistency of prunes he said, but I enjoyed the dish overall, esp. since I enjoy ...

Most helpful critical review


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Least positive

Great pasta salad! I omitted the argula. My husband didn't care for the sundried tomatoes since they were the consistency of prunes he said, but I enjoyed the dish overall, esp. since I enjoy ...

this was so easy and delicious. I substituted baby spinach for arugula. Had it warm for dinner and cold as left-overs. great

This is a fantastic salad, so pleasing. Instead of farfale, I used Orzo - I found it to soak up the flavor and be pleasing to the tongue. The vegetables taste so good, and the sun-dried tomatoes...

This is a great recipe. I added a little more balsamic vinegar (about an extra tbsp), and some toasted pine nuts. I omitted the arugala as well. I made this for a cookout and everyone raved a...

I fixed this on Christmas Day for a family get together, but I couldn't find fresh basil leaves nor the arugula. So I substituded the arugula and basil leaves with fresh mixed baby lettuce gree...

I tried this for a potluck last weekend and people kept going back for seconds. I did not add any arugala and made a few minor changes such as 1/2 cup balsamic vinegar, 1 T. fresh lemon juice, 1...

Brought this to a party as a barbecue sidedish and everyone said they loved it. For my own personal taste, next time I will reduce the amount of pasta, so the ratio of vegetables to pasta is mor...

This is a keeper. I did however make a few changes. I am not a huge fan of arugula so I substituted baby spinach. I added extra basil because I love it. I only had the oil packed sundried to...

I've made this salad twice so far and everybody loves it! I put in extra tomatoes and I love it warm or cold. I mixed in some leftover salmon I had the day after a dinner party and it was exc...