Greek Pasta Salad with Roasted Vegetables and Feta

Name: Greek Pasta Salad with Roasted Vegetables and Feta
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Mediterranean, European, Greek
Ingredients: 118 milliliters torn arugula leaves; 2 Tbsps balsamic vinegar; 1 medium eggplant, cubed; 6 Tbsps extra virgin olive oil; 340 grams package farfalle pasta; 113 grams crumbled feta cheese; 118 milliliters chopped fresh basil; 2 Tbsps minced garlic; 0 teaspoons ground black pepper; 1 red bell pepper, cut into 1/2 inch pieces; 0 teaspoons salt; 43 grams sun-dried tomatoes, soaked in 1/2 cup boiling water; 1 yellow bell pepper, chopped; 3 smalls yellow squash, cut in 1/4 inch slices

Greek Pasta Salad with Roasted Vegetables and Feta might be just the main course you are searching for. This recipe serves 6. Watching your figure? This vegetarian recipe has 458 calories, 14g of protein, and 20g of fat per serving. A mixture of torn arugula leaves, salt, eggplant, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Preheat oven to 450 degrees F (230 degrees C). Line a cookie sheet with foil, and spray with non-stick cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

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.

Ingredients you will need

Yellow Pepper

Red Pepper

Olive Oil

Eggplant

Pepper

Squash

Salt

Equipment you will use

Baking Sheet

Bowl

Bake vegetables 25 minutes in the preheated oven, tossing occasionally, until lightly browned.

Ingredients you will need

Vegetable

Equipment you will use

Oven

In a large pot of salted boiling water, cook pasta 10 to 12 minutes, until al dente, and drain.

Ingredients you will need

Pasta

Water

Equipment you will use

Pot

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.

Ingredients you will need

Sun Dried Tomatoes

Cooked Pasta

Vegetable

Tomato

Arugula

Basil

Water

Equipment you will use

Bowl

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.

Ingredients you will need

Balsamic Vinegar