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Pasta Salad with Roasted Vegetables


Yield: 20 cups Prep 25 mins Cook 450°F 30 mins

Ingredients

  • 1 medium eggplant (1 lb.), peeled and cubed (about 6 cups)
  • 3 medium zucchini (about 1-1/2 lbs.), cubed (about 5 cups)
  • 1/4 cup  olive oil
  • 8 plum tomatoes, cubed (about 7 cups)
  • 3 garlic cloves, pressed
  • 1 cup  chopped red onions
  • 1/2 teaspoon  salt
  • 1/2 teaspoon  freshly ground pepper
  • 1 1/2 pounds  farfalle pasta (cooked according to package directions)
  • 12 ounces  feta cheese, cubed
  • 1/2 cup  chopped fresh parsley
  • 2 teaspoons  chopped fresh thyme

Directions

1. Heat oven to 450 degree F. Lightly coat a 9x13-inch baking dish with vegetable cooking spray. In a large bowl, combine eggplant and zucchini; drizzle with 2 tablespoons oil and toss well to coat. Arrange vegetables in prepared baking dish. Combine tomatoes, garlic, onions, and remaining olive oil in a jelly-roll pan. Sprinkle eggplant mixture and tomato mixture with salt and pepper and roast until vegetables are tender, stirring once, 30 minutes.

2. Combine all ingredients in a large serving bowl. Makes 20 cups.

Nutrition Facts

  • cal.(kcal)225,
  • Fat, total(g)7,
  • chol.(mg)15,
  • sat. fat(g)3,
  • carb.(g)32,
  • fiber(g)2,
  • pro.(g)8,
  • sodium(mg)259,
  • Percent Daily Values are based on a 2,000 calorie diet