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Greek Pasta Salad with Roasted Vegetables and Feta Recipe | |
Salad | |
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Ingredients:
"This salad is wonderful served warm or at room temperature with some French bread and a green salad. . . " 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 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 6 tablespoons extra virgin olive oil 1 (12 ounce) package farfalle pasta 1/4 teaspoon salt 1/4 teaspoon ground black pepper
Directions:
Directions1. Preheat oven to 450 degrees F (320 degrees C). Line a cookie sheet with tin foil and spray with non-stick cooking spray. 2. In a medium bowl combine all the vegetables, 2 tablespoons of the olive oil, salt and pepper and toss with hands to coat. Bake for 25 minutes on the lined cookie sheet, tossing occasionally, until browned. 3. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. 4. Drain the softened tomatoes and reserve the water. In a large bowl, combine pasta, arugula, basil, sun-dried tomatoes, and vegetables. Add remaining olive oil, reserved water from tomatoes, garlic, balsamic vinegar and feta cheese; toss to coat. Season with salt and pepper to taste. Serve immediately or refrigerate until chilled. Makes 5 to 7 servings. Printed from Allrecipes, Submitted by Cypress | |