Vegetable Pasta Salad II
Cold vegetable and pasta salad. Meat-free meal that disappears!
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 350 degrees F (175 degrees C).
Step: 2
Combine zucchini, eggplant, onion, bell pepper and garlic in a baking dish. Toss with olive oil. Bake for about 20 minutes. Remove from oven and cool.
Step: 3
Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
Step: 4
In a bowl combine vegetable mixture, cooled pasta, tomatoes, Feta cubes, and salad dressing; toss until well mixed.
NUTRITION FACT
Per Serving: 486 calories; protein 11.3g; carbohydrates 49.1g; fat 29.1g; cholesterol 18.9mg; sodium 1227mg.
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