Feta Greek Salad

Bowtie pasta is tossed with roasted bell peppers and eggplant, in an olive oil & balsamic dressing with feta cheese, garlic, arugula & garlic.

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Ingredients:

• 1 red bell pepper, cut into 1/2? pieces
• 1 yellow bell pepper, chopped
• 1 medium eggplant, cubed
• 3 small yellow squash, cut in 1/4? slices
• 6 Tablespoons extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 ounces dried tomatoes (not oil-pack), soaked in 1/2 cup boiling water
• 1/2 cup torn arugula leaves
• 1/2 cup chopped fresh basil
• 2 Tablespoons balsamic vinegar
• 2 Tablespoons minced garlic (or to taste)
• 4 ounces crumbled feta cheese
• 12 oz package farfalle pasta

Method

Preheat oven to 450 degrees. Line a cookie sheet with foil, and spray with nonstick cooking spray. In a medium bowl toss red bell pepper, yellow bell pepper, eggplant, and squash with 2 tablespoons of the olive oil, the salt and pepper. Arrange on prepared cookie sheet. Bake vegetables 25 minutes in preheated oven, tossing occasionally, until lightly browned. In a large pot of salted boiling water, cook pasta 10 to 12 minutes, until al dente; drain. Drain softened tomatoes and reserve the water. In a large bowl, toss together roasted vegetables, cooked pasta, drained tomatoes, arugula, 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 and serve chilled.

Notes:

Number of servings: 4

Submitted By: Suzy Horvath
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