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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

3 small yellow squash, cut in 1/4 inch slices

1-1/2 ounces sundried tomatoes, soaked in 1/2 cup boiling water

1/2 cup torn arugula leaves

1/2 cup chopped fresh basil

2 tablespoons balsamic vinegar

2 tablespoons minced garlic

1/4 lb. crumbled feta cheese

1/4 cup virgin olive oil

2 tablespoons virgin olive oil

1 pkg. (12 oz.) farfalle pasta

1/4 teaspoon salt

1/4 teaspoon ground black pepper

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Nutrition Facts

Yield: Makes 5 to 7 servings

Approximate Nutrient Content per serving:

Calories: 536

Calories From Fat: 630

Total Fat: 70g

Cholesterol: 16g

Sodium: 389mg

Total Carbohydrates: 20mg

Protein: 23g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

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.

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