Greek Pasta Salad with Roasted Vegetables and Feta Recipe

Directions
1. 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