Greek Pasta Salad with Roasted Vegetables and Feta recipe

6 servings

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

6 tablespoons extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 1/2 ounces sun-dried 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

4 ounces crumbled feta cheese

1 (12 ounce) package farfalle pasta

Preheat oven to 450 degrees F (230 degrees C).

Line a cookie sheet with foil, and spray with non-stick cooking spray.

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.

Bake vegetables 25 minutes in the preheated oven, tossing occasionally, until lightly browned.

In a large pot of salted boiling water, cook pasta 10 to 12 minutes, until al dente, and drain.

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.