This salad is wonderful served warm or at room temperature with some French bread and a green salad.
Provided by cypress
Categories Salad 100+ Pasta Salad Recipes Greek Pasta Salad Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 445.9 calories, Carbohydrate 56.9 g, Cholesterol 16.8 mg, Fat 19.5 g, Fiber 6.8 g, Protein 13.8 g, SaturatedFat 5.1 g, Sodium 324 mg, Sugar 9.2 g
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