This salad is wonderful served warm or at room temperature with some French bread and a green salad.

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Line a cookie sheet with foil, and spray with non-stick cooking spray.

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  • In a medium bowl toss the red bell pepper, yellow bell pepper, eggplant, and squash with 2 tablespoons of the olive oil, salt, and pepper. Arrange on the prepared cookie sheet.

  • Bake vegetables 25 minutes in the preheated oven, tossing occasionally, until lightly browned.

  • In a large pot of salted boiling water, cook pasta 10 to 12 minutes, until al dente, and drain.

  • Drain the softened sun-dried tomatoes and reserve the water. In a large bowl, toss together the roasted vegetables, cooked pasta, sun-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 until chilled.

Nutrition Facts

446 calories; protein 13.8g 28% DV; carbohydrates 56.9g 18% DV; fat 19.5g 30% DV; cholesterol 16.8mg 6% DV; sodium 324mg 13% DV. Full Nutrition
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Reviews (78)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/27/2003
Great pasta salad! I omitted the argula. My husband didn't care for the sundried tomatoes since they were the consistency of prunes he said but I enjoyed the dish overall esp. since I enjoy Mediterranean-style dishes. This is a keeper! Read More
(38)

Most helpful critical review

Rating: 3 stars
06/19/2006
I FOUND THIS DISH TO BE VERY BLAND. AND IT TOOK ME QUIT AWHILE TO MAKE. I WON'T MAKE THIS AGAIN. Read More
(15)
99 Ratings
  • 5 star values: 68
  • 4 star values: 23
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
07/27/2003
Great pasta salad! I omitted the argula. My husband didn't care for the sundried tomatoes since they were the consistency of prunes he said but I enjoyed the dish overall esp. since I enjoy Mediterranean-style dishes. This is a keeper! Read More
(38)
Rating: 5 stars
08/15/2005
this was so easy and delicious. I substituted baby spinach for arugula. Had it warm for dinner and cold as left-overs. great Read More
(37)
Rating: 5 stars
08/01/2003
This is a fantastic salad so pleasing. Instead of farfale I used Orzo - I found it to soak up the flavor and be pleasing to the tongue. The vegetables taste so good and the sun-dried tomatoes make it authentic. A brilliant addition to any bar-b-que this summer. Read More
(35)
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Rating: 5 stars
11/15/2003
This is a great recipe. I added a little more balsamic vinegar (about an extra tbsp) and some toasted pine nuts. I omitted the arugala as well. I made this for a cookout and everyone raved about it. I definitely will be making this again! Read More
(26)
Rating: 5 stars
01/02/2006
I fixed this on Christmas Day for a family get together but I couldn't find fresh basil leaves nor the arugula. So I substituded the arugula and basil leaves with fresh mixed baby lettuce greens. The finished product didn't look very good but wow was it tasty! My whole family were falling over each other for seconds. And now my wife and kids are asking me to prepare it again for our New Years get together. It's it hit! Thank you so much for this great recipe. I'm substituting the arugula and fresh basil leaves today with fresh spinich leaves which I believe will be tasty. Will follow up comment if that doesn't work out. Read More
(19)
Rating: 5 stars
05/22/2006
I tried this for a potluck last weekend and people kept going back for seconds. I did not add any arugala and made a few minor changes such as 1/2 cup balsamic vinegar 1 T. fresh lemon juice 1 t. ground oregano. Thank for a successful pot luck. I will make this again. Read More
(18)
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Rating: 5 stars
05/09/2006
Brought this to a party as a barbecue sidedish and everyone said they loved it. For my own personal taste next time I will reduce the amount of pasta so the ratio of vegetables to pasta is more like 50/50. Read More
(17)
Rating: 5 stars
07/12/2006
This is a keeper. I did however make a few changes. I am not a huge fan of arugula so I substituted baby spinach. I added extra basil because I love it. I only had the oil packed sundried tomatoes so I used them and just omitted using the reserved liquid and I didn't miss it at all. I love this salad and I think it's even better cold the next day. Read More
(16)
Rating: 5 stars
05/23/2003
I've made this salad twice so far and everybody loves it! I put in extra tomatoes and I love it warm or cold. I mixed in some leftover salmon I had the day after a dinner party and it was excellant! Read More
(16)
Rating: 3 stars
06/19/2006
I FOUND THIS DISH TO BE VERY BLAND. AND IT TOOK ME QUIT AWHILE TO MAKE. I WON'T MAKE THIS AGAIN. Read More
(15)
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