Greek Pasta Salad with Roasted Vegetables and Feta

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

Step: 1

Preheat oven to 450 degrees F (230 degrees C). Line a cookie sheet with foil, and spray with non-stick cooking spray.

Step: 2

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.

Step: 3

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

Step: 4

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

Step: 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, 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.

Per Serving: 446 calories; protein 13.8g; carbohydrates 56.9g; fat 19.5g; cholesterol 16.8mg; sodium 324mg.

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