Greek Style Pasta Salad With Feta |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I love the flavours of Greek salad. Adding pasta to this combination makes it a well balanced and filling meal. Ingredients:
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 c torn arugula leaves |
1/2 c 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 |
Directions:
1. Preheat oven to 450 degrees.
2. In a bowl toss the peppers, eggplant, and zucchini with 2 tablespoons of the olive oil, salt, and pepper.
3. Arrange on the prepared cookie sheet and bake vegetables for 25 minutes in the preheated oven until lightly browned.
4. Salt and pepper veggies once they are out of the oven.
5. In the meantime put a large pot of salted boiling water, cook pasta 10 to 12 minutes, until al dente, and drain.
6. Drain the softened sun-dried tomatoes and reserve the water.
7. In a large bowl, toss together the roasted vegetables, cooked pasta, sun-drained tomatoes, arugula, cucumber and basil.
8. Mix in remaining olive oil, reserved water from tomatoes, balsamic vinegar, garlic, and feta cheese; toss to coat.
9. Season with salt and pepper to taste.
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