Pasta Salad with Roasted Vegetables

    40 minutes

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

    24 people made this

    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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    Reviews in English (21)


    I made this twice for potlucks and both my husband and I liked it a lot. Although I did use less noodles than recipe called for - the veggie to noodle ratio seemed off to me. Also, the second time I made it, I used more feta and liked it better that way. My husband liked it just fine the first way. Of course, kids only ate the noodles and an occasional bell pepper piece. Also, for the bell peppers, I only used red bell peppers. I recommend it.  -  01 Nov 2006  (Review from Allrecipes USA and Canada)


    Vey good, light recipe. I halved the recipe and used yellow squash instead of eggplant and red pepper instead of green. I also used cherry tomatoes. To make it more healthy I used Barilla Pasta Plus, Kraft Low Fat Zesty dressing (only 1/2 cup needed) and reduced fat tomato & basil feta.  -  22 Aug 2007  (Review from Allrecipes USA and Canada)


    This recipe was very good. I accidentally replaced the bell pepper with a poblano, but it didnt really change much. I used a yellow zucchini, which stayed kind of crunchy and nutty- very good. For the dressing, i used half fat free italian and half fat free honey dijon. The whole thing, therefore, had a nice, sweet taste, nicely accented by the sharp taste of the feta cheese. I recommend this for a hot summer night, or for a potluck. Very pretty presentation.  -  29 Jul 2005  (Review from Allrecipes USA and Canada)