Greek Pasta Salad with Roasted Vegetables and Feta
Servings Per Recipe: 6 Calories: 445.9
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.
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!
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.
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.
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.
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.