Pasta Salad with Roasted Vegetables

Pasta Salad with Roasted Vegetables


24 people made this

Zucchini, eggplant ans capsicum roasted with onion and garlic and then tossed with pasta. This salad makes a great side dish or vegetarian main.


Serves: 4 

  • 1 zucchini, cubed
  • 1 eggplant, cubed
  • 1 onion, diced
  • 1 green capsicum, diced
  • 1 clove garlic, crushed
  • 2 tablespoons olive oil
  • 375g spiral pasta
  • 2 diced tomatoes
  • 90g diced feta cheese
  • 1 cup (250ml) Italian-style salad dressing

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Preheat oven to 180 degrees C.
  2. Combine zucchini, eggplant, onion, capsicum and garlic in a baking dish. Toss with olive oil. Bake for about 20 minutes. Remove from oven and cool.
  3. Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
  4. In a bowl combine vegetable mixture, cooled pasta, tomatoes, feta and salad dressing; toss until well mixed.

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