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Greek Pasta Salad with Roasted Vegetables and Feta

SUBMITTED BY: cypress PHOTO BY: Jennie A

"This salad is wonderful served warm or at room temperature with some French bread and a green salad."
RECIPE RATING:
The reviewer gave this recipe 63 stars. This recipe average a 4.7 star rating.
Read Reviews (50)
PREP TIME  20 Min
COOK TIME  40 Min
READY IN  1 Hr

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 red bell pepper, cut into 1/2 inch pieces
  • 1 yellow bell pepper, chopped
  • 1 medium eggplant, cubed
  • 3 small yellow squash, cut in 1/4 inch slices
  • 6 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 ounces sun-dried tomatoes, soaked in 1/2 cup boiling water
  • 1/2 cup torn arugula leaves
  • 1/2 cup chopped fresh basil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons minced garlic
  • 4 ounces crumbled feta cheese
  • 1 (12 ounce) package farfalle pasta

DIRECTIONS

  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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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2003 by KIMAR
Great pasta salad! I omitted the argula. My husband didn't care for the sundried tomatoes... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 15, 2003 by MISSA-ATL
This is a great recipe. I added a little more balsamic vinegar (about an extra tbsp), and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 1, 2003 by TRUCKERDOO
This is a fantastic salad, so pleasing. Instead of farfale, I used Orzo - I found it to soak... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2006 by PEKINGCHUCK
I fixed this on Christmas Day for a family get together, but I couldn't find fresh basil... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 15, 2005 by coolgrandma
this was so easy and delicious. I substituted baby spinach for arugula. Had it warm for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 23, 2003 by SMASON39
I've made this salad twice so far and everybody loves it! I put in extra tomatoes and I love... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 22, 2006 by geli
I tried this for a potluck last weekend and people kept going back for seconds. I did not add... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 9, 2006 by aCookInLaQuintaCA
Brought this to a party as a barbecue sidedish and everyone said they loved it. For my own... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 12, 2006 by trkajo
This is a keeper. I did however make a few changes. I am not a huge fan of arugula so I... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 19, 2006 by NETTIE