Search thousands of recipes reviewed by home cooks like you.

Greek Pasta Salad with Roasted Vegetables and Feta

Greek Pasta Salad with Roasted Vegetables and Feta

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
cypress

cypress

This salad is wonderful served warm or at room temperature with some French bread and a green salad.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 56.9g
  • 18%
  • Protein:
  • 13.8 g
  • 28%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Line a cookie sheet with foil, and spray with non-stick cooking spray.
  2. In a medium bowl toss the red bell pepper, yellow bell pepper, eggplant, and squash with 2 tablespoons of the olive oil, salt, and pepper. Arrange on the prepared cookie sheet.
  3. Bake vegetables 25 minutes in the preheated oven, tossing occasionally, until lightly browned.
  4. In a large pot of salted boiling water, cook pasta 10 to 12 minutes, until al dente, and drain.
  5. 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, 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. Serve immediately, or refrigerate until chilled.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

KIMAR
38

KIMAR

7/27/2003

Great pasta salad! I omitted the argula. My husband didn't care for the sundried tomatoes since they were the consistency of prunes he said, but I enjoyed the dish overall, esp. since I enjoy Mediterranean-style dishes. This is a keeper!

coolgrandma
36

coolgrandma

8/15/2005

this was so easy and delicious. I substituted baby spinach for arugula. Had it warm for dinner and cold as left-overs. great

TRUCKERDOO
35

TRUCKERDOO

8/1/2003

This is a fantastic salad, so pleasing. Instead of farfale, I used Orzo - I found it to soak up the flavor and be pleasing to the tongue. The vegetables taste so good, and the sun-dried tomatoes make it authentic. A brilliant addition to any bar-b-que this summer.

Similar recipes