Greek pasta salad with roasted vegetables and feta

    Greek pasta salad with roasted vegetables and feta


    96 people made this

    About this recipe: This salad is wonderful served warm or at room temperature.

    Serves: 6 

    • 1 red pepper, cut into 1/2 inch pieces
    • 1 yellow pepper, chopped
    • 1 medium aubergine, cubed
    • 3 small courgettes, cut in .5cm slices
    • 6 tablespoons extra virgin olive oil
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 45g sun-dried tomatoes, soaked in 125ml boiling water
    • 10g torn rocket
    • 20g chopped fresh basil
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons minced garlic
    • 100g crumbled feta cheese
    • 350g farfalle pasta

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 230 C / Gas 8. Line a baking tray with foil, and lightly oil.
    2. In a medium bowl toss the red pepper, yellow pepper, aubergine and courgette with 2 tablespoons of the olive oil, salt and pepper. Arrange on the prepared tray.
    3. Bake vegetables 25 minutes in the preheated oven, tossing occasionally, until lightly browned.
    4. In a large pot of salted boiling water, cook pasta 10 to 12 minutes, until al dente, and drain.
    5. Drain the softened sun-dried tomatoes and reserve the water. In a large bowl, toss together the roasted vegetables, cooked pasta, sun-drained tomatoes, rocket 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.

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