Pasta Salad with Roasted Vegetables and Feta

    1 hour

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

    101 people made this

    Serves: 6 

    • 1 red capsicum, cut into 1cm pieces
    • 1 yellow capsicum, chopped
    • 1 medium eggplant, cubed
    • 3 small yellow zucchinis, cut into 1/2cm slices
    • 6 tablespoons (120ml) extra virgin olive oil
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 45g sun-dried tomatoes, soaked in 1/2 cup (125ml) boiling water
    • 1/2 cup torn rocket leaves
    • 1/2 cup chopped fresh basil
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons minced garlic
    • 115g crumbled feta cheese
    • 340g farfalle pasta (bow ties)

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Preheat oven to 230 degrees C. Line a baking tray with foil and spray with non-stick cooking spray.
    2. In a medium bowl toss the red capsicum, yellow capsicum, eggplant and zucchini with 2 tablespoons (40ml) of the olive oil, salt and pepper. Arrange on the prepared baking tray.
    3. Bake vegetables 25 minutes in the preheated oven, tossing occasionally until lightly browned.
    4. In a large pot of salted boiling water, cook pasta for 10 to 12 minutes until al dente and drain.
    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, rocket 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.

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    Reviews in English (78)


    Great pasta salad! I omitted the argula. My husband didn't care for the sundried tomatoes since they were the consistency of prunes he said, but I enjoyed the dish overall, esp. since I enjoy Mediterranean-style dishes. This is a keeper!  -  28 Mar 2002  (Review from Allrecipes USA and Canada)


    this was so easy and delicious. I substituted baby spinach for arugula. Had it warm for dinner and cold as left-overs. great  -  15 Aug 2005  (Review from Allrecipes USA and Canada)


    This is a fantastic salad, so pleasing. Instead of farfale, I used Orzo - I found it to soak up the flavor and be pleasing to the tongue. The vegetables taste so good, and the sun-dried tomatoes make it authentic. A brilliant addition to any bar-b-que this summer.  -  05 May 2002  (Review from Allrecipes USA and Canada)