Vegetable Pasta Salad II

Vegetable Pasta Salad II

20
MARCYNUTS 0

"Cold vegetable and pasta salad. Meat-free meal that disappears!"

Ingredients

40 m {{adjustedServings}} servings 486 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 486 kcal
  • 24%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 49.1g
  • 16%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 1227 mg
  • 49%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine zucchini, eggplant, onion, bell pepper and garlic in a baking dish. Toss with olive oil. Bake for about 20 minutes. Remove from oven and cool.
  3. Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
  4. In a bowl combine vegetable mixture, cooled pasta, tomatoes, Feta cubes, and salad dressing; toss until well mixed.
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Reviews

20
  1. 24 Ratings

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I made this twice for potlucks and both my husband and I liked it a lot. Although I did use less noodles than recipe called for - the veggie to noodle ratio seemed off to me. Also, the second ...

Vey good, light recipe. I halved the recipe and used yellow squash instead of eggplant and red pepper instead of green. I also used cherry tomatoes. To make it more healthy I used Barilla Pasta...

This recipe was very good. I accidentally replaced the bell pepper with a poblano, but it didnt really change much. I used a yellow zucchini, which stayed kind of crunchy and nutty- very good. F...