Pasta Salad With Roasted Vegetables |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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One of Ina Garten's recipes, I've been looking for a pasta salad for years, lots of misses, never a hit, till I tried this one. Not only good for picnics, but all sorts of get together, even made its way to last year's xmas and new years parties. (Good thing hang out with two different crowds for the holidays). Ingredients:
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 teaspoon salt |
1/2 teaspoon black pepper |
1/2 lb small shell pasta |
1/3 cup lemon juice |
1/3 cup olive oil |
1 teaspoon salt |
1/2 teaspoon 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:
1. Preheat the oven to 425 degrees.
2. 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.
3. Meanwhile, cook the pasta and transfer to a large serving bowl.
4. Add the roasted vegetables.
5. 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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