Greek Pasta Salad with Roasted Vegetables and Feta

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

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

Submitted 6/13/05.
Source: allrecipes
Submitted By: Meryl
merstarunicorn11@hotmail.com
Greek Pasta Salad with Roasted Vegetables and Feta