Greek Pasta Salad
A vibrant Greek pasta salad featuring roasted vegetables, sun-dried tomatoes, fresh herbs, and feta cheese, perfect served warm or chilled for a refreshing and flavorful dish.
Equipment
- 1 cookie sheet lined with foil and sprayed with non-stick spray
- 1 medium bowl
- 1 large pot for boiling pasta
- 1 large bowl for tossing ingredients
Ingredients
- 1 red bell pepper cut into 1/2 inch pieces
- 1 yellow bell pepper chopped
- 1 medium eggplant cubed
- 3 small yellow squash sliced 1/4 inch thick
- 6 tablespoons extra virgin olive oil
- 1/4 teaspoon salt plus more to taste
- 1/4 teaspoon ground black pepper plus more to taste
- 1 1/2 ounces sun-dried tomatoes soaked in 1/2 cup boiling water
- 1/2 cup torn arugula leaves
- 1/2 cup chopped fresh basil
- 2 tablespoons balsamic vinegar
- 2 tablespoons minced garlic
- 4 ounces crumbled feta cheese
- 1 12 ounce package farfalle pasta
Instructions
- 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 red bell pepper, yellow bell pepper, eggplant, and squash with 2 tablespoons olive oil, salt, and pepper.
- Spread the vegetables on the prepared cookie sheet and bake for 25 minutes, tossing occasionally, until lightly browned.
- Boil pasta in salted water for 10 to 12 minutes until al dente, then drain.
- Drain the soaked sun-dried tomatoes, reserving the soaking water.
- In a large bowl, combine roasted vegetables, cooked pasta, sun-dried tomatoes, arugula, and basil.
- Add remaining olive oil, reserved tomato water, balsamic vinegar, garlic, and feta cheese; toss to coat.
- Season with additional salt and pepper to taste. Serve immediately or chill before serving.
Notes
- Roast vegetables until lightly browned for best flavor.
- Soak sun-dried tomatoes in hot water to soften before use.
- Serve warm or chilled for versatile enjoyment.
- Store leftovers in an airtight container in the refrigerator.