C & C Supermarket Recipes
https://www.candcmarket.com/Recipes/Detail/3725/
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
|
|
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.
C & C Supermarket Recipes
https://www.candcmarket.com/Recipes/Detail/3725/