Greek Pasta Salad With Roasted Vegetables And Feta
Shrimp and arugula salad this easy arugula salad uses large cooked shrimp to add a savory i eat and live the paleo lifestyle everyday.
Recipe Summary 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.
Ingredients | Arugula Salad Recipes1 red bell pepper, cut into 1/2 inch pieces1 yellow bell pepper, chopped1 medium eggplant, cubed3 small yellow squash, cut in 1/4 inch slices6 tablespoons extra virgin olive oil¼ teaspoon salt¼ teaspoon ground black pepper1 ½ ounces sun-dried tomatoes, soaked in 1/2 cup boiling water½ cup torn arugula leaves½ cup chopped fresh basil2 tablespoons balsamic vinegar2 tablespoons minced garlic4 ounces crumbled feta cheese1 (12 ounce) package farfalle pastaDirectionsPreheat 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.Info | Arugula Salad Recipesprep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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