LVD Plaza Recipes
https://www.lvdplaza.com/Recipes/Detail/3725/
Greek Pasta Salad with Roasted Vegetables and Feta
Serve warm or chilled
Yield: Makes 5 to 7 servings
Ingredients
| 1 |
|
red bell pepper, cut into 1/2 inch pieces
|
|
|
| 1 |
|
yellow bell pepper, chopped
|
|
|
| 1 |
|
medium eggplant, cubed
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| 3 |
|
small yellow squash, cut in 1/4 inch slices
|
|
|
| 1-1/2 |
ounces |
sundried tomatoes, soaked in 1/2 cup boiling water
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|
|
| 1/2 |
cup |
torn arugula leaves
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|
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| 1/2 |
cup |
chopped fresh basil
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|
|
| 2 |
tablespoons |
balsamic vinegar
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|
|
| 2 |
tablespoons |
minced garlic
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|
|
| 1/4 |
lb. |
crumbled feta cheese
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|
|
| 1/4 |
cup |
virgin olive oil
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|
|
| 2 |
tablespoons |
virgin olive oil
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|
|
| 1 |
pkg. |
(12 oz.) farfalle pasta
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|
|
| 1/4 |
teaspoon |
salt
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|
|
| 1/4 |
teaspoon |
ground black pepper
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|
|
Directions:
1. Preheat oven to 450 degrees F. 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.
5. In a large bowl, combine pasta arugula, basil, sundried 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.
Please note that some ingredients and brands may not be available in every store.
LVD Plaza Recipes
https://www.lvdplaza.com/Recipes/Detail/3725/