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Pasta Salad With Roasted Vegetables Recipe

Pasta Salad With Roasted Vegetables Recipe

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Ingredients:

Serving

1 small eggplant, peeled and 3/4-inch pieces
1 red bell pepper , 1-inch pieces
1 yellow bell pepper , 1-inch pieces
1 red onion, peeled and 1-inch pieces
2 garlic cloves, crushed
1/3 cup olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 lb small shell pasta
1/3 cup lemon juice
1/3 cup olive oil
1 tsp salt
1/2 tsp black pepper
4 scallions, minced (white and green parts )
1/4 cup pine nuts, toasted
3/4 lb feta, cubed
15 fresh basil leaves , cut into chiffonade

Directions:

Preheat the oven to 425 degrees.
Toss the eggplant, bell peppers, onion and garlic with olive oil, salt and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once.
Meanwhile, cook the pasta and transfer to a large serving bowl.
Add the roasted vegetables.
For the dressing, combine lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pine nuts, feta and basil. Serve at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	374.5 Kcal (1568 kJ)
Calories from fat	275.13 Kcal
		% Daily Value*
Total Fat	30.57g	47%
Cholesterol	47.19mg	16%
Sodium	916.62mg	38%
Potassium	282.84mg	6%
Total Carbs	17.18g	6%
Sugars	6.28g	25%
Dietary Fiber	2.86g	11%
Protein	8.92g	18%
Vitamin C	37.5mg	63%
Vitamin A	0.7mg	25%
Iron	13.7mg	76%
Calcium	232.3mg	23%

Amount Per 100 g
Calories	168.54 Kcal (706 kJ)
Calories from fat	123.82 Kcal
		% Daily Value*
Total Fat	13.76g	47%
Cholesterol	21.24mg	16%
Sodium	412.5mg	38%
Potassium	127.28mg	6%
Total Carbs	7.73g	6%
Sugars	2.83g	25%
Dietary Fiber	1.29g	11%
Protein	4.02g	18%
Vitamin C	16.9mg	63%
Vitamin A	0.3mg	25%
Iron	6.2mg	76%
Calcium	104.6mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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