Vegetable Pasta Salad II

Vegetable Pasta Salad II

19 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    10 m
  • Ready In

    40 m
MARCYNUTS
Recipe by  MARCYNUTS

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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 (19)

Rate This Recipe
Cindy
22

Cindy

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 time I made it, I used more feta and liked it better that way. My husband liked it just fine the first way. Of course, kids only ate the noodles and an occasional bell pepper piece. Also, for the bell peppers, I only used red bell peppers. I recommend it.

EILEENMA
17

EILEENMA

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 Plus, Kraft Low Fat Zesty dressing (only 1/2 cup needed) and reduced fat tomato & basil feta.

2Yung2Cook
13

2Yung2Cook

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. For the dressing, i used half fat free italian and half fat free honey dijon. The whole thing, therefore, had a nice, sweet taste, nicely accented by the sharp taste of the feta cheese. I recommend this for a hot summer night, or for a potluck. Very pretty presentation.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 486 cal
  • 24%
  • Fat
  • 29.1 g
  • 45%
  • Carbs
  • 49.1 g
  • 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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