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Green Pasta Salad with Roasted Veggies




Source of Recipe


allrecipes.com






Recipe Introduction


This salad is wonderful served warm or at room temperature with some French bread and a green salad.





List of Ingredients



• 1 red bell pepper, cut into 1/2" pieces
  
• 1 yellow bell pepper, chopped
  
• 1 medium eggplant, cubed
  
• 3 small yellow squash, cut in 1/4" slices
  
• 1 1/2 oz sundried tomatoes, soaked in 1/2 cup boiling water
  
• 1/2 cup torn arugula leaves
  
• 1/2 cup chopped fresh basil
  
• 2 T balsamic vinegar
  
• 2 T minced garlic
  
• 1/4 lb crumbled feta cheese
  
• 1/4 cup and 2 T olive oil
  
• 1 (12 oz) pkg farfelle pasta
  
• 1/4 tsp salt
  
• 1/4 tsp ground black pepper
  






Instructions



1. Preheat oven to 450 degrees. Line a cookie sheet with tin foil and spray with non-stick cooking spray.
   
2. In a medium bowl combine all the vegetables, 2 T 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. 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.
   






Final Comments


Makes 5 to 7 servings.