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Category: Pasta Salads
Prep Time: Cook Time: Total Time:
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 english cucumber, chopped
1 medium eggplant, cubed
1 small zucchini, cut in 1/4 inch slices
6 tbsp olive oil
4 pc sundried tomatoes, soaked in 1/2 cup boiling water
1/2 cup torn arugula leaves
1/2 cup chopped fresh basil
2 tbsp balsamic vinegar
2 tbsp minced garlic
4 oz crumbled feta cheese
1 (12 oz) package bowtie pasta
salt and pepper
Preheat oven to 450. In a bowl toss the peppers, eggplant, and zucchini with 2 tbsp of the olive oil, salt, and pepper. Arrange on the prepared cookie sheet and bake vegetables for 25 minutes in the preheated oven until lightly browned. Salt and pepper veggies once they are out of the oven.
In the meantime put a large pot of salted boiling water, cook pasta 10 to 12 minutes, until al dente, and drain. 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, cucumber 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.
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GREEK STYLE PASTA SALAD WITH FETA
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Category: Pasta Salads
Prep Time: Cook Time: Total Time:
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 english cucumber, chopped
1 medium eggplant, cubed
1 small zucchini, cut in 1/4 inch slices
6 tbsp olive oil
4 pc sundried tomatoes, soaked in 1/2 cup boiling water
1/2 cup torn arugula leaves
1/2 cup chopped fresh basil
2 tbsp balsamic vinegar
2 tbsp minced garlic
4 oz crumbled feta cheese
1 (12 oz) package bowtie pasta
salt and pepper
Preheat oven to 450. In a bowl toss the peppers, eggplant, and zucchini with 2 tbsp of the olive oil, salt, and pepper. Arrange on the prepared cookie sheet and bake vegetables for 25 minutes in the preheated oven until lightly browned. Salt and pepper veggies once they are out of the oven.
In the meantime put a large pot of salted boiling water, cook pasta 10 to 12 minutes, until al dente, and drain. 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, cucumber 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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