Cold vegetable and pasta salad. Meat-free meal that disappears!

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Recipe Summary

prep:
25 mins
cook:
10 mins
additional:
5 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Combine zucchini, eggplant, onion, bell pepper and garlic in a baking dish. Toss with olive oil. Bake for about 20 minutes. Remove from oven and cool.

  • Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.

  • In a bowl combine vegetable mixture, cooled pasta, tomatoes, Feta cubes, and salad dressing; toss until well mixed.

Nutrition Facts

486 calories; protein 11.3g; carbohydrates 49.1g; fat 29.1g; cholesterol 18.9mg; sodium 1227mg. Full Nutrition
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Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/02/2006
I made this twice for potlucks and both my husband and I liked it a lot. Although I did use less noodles than recipe called for - the veggie to noodle ratio seemed off to me. Also the second time I made it I used more feta and liked it better that way. My husband liked it just fine the first way. Of course kids only ate the noodles and an occasional bell pepper piece. Also for the bell peppers I only used red bell peppers. I recommend it. Read More
(25)

Most helpful critical review

Rating: 3 stars
02/18/2007
I really loved this recipe but no one else did. Everyone picked out the veggies and only ate the noodles. Soory! Read More
(4)
27 Ratings
  • 5 star values: 11
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/02/2006
I made this twice for potlucks and both my husband and I liked it a lot. Although I did use less noodles than recipe called for - the veggie to noodle ratio seemed off to me. Also the second time I made it I used more feta and liked it better that way. My husband liked it just fine the first way. Of course kids only ate the noodles and an occasional bell pepper piece. Also for the bell peppers I only used red bell peppers. I recommend it. Read More
(25)
Rating: 4 stars
08/22/2007
Vey good light recipe. I halved the recipe and used yellow squash instead of eggplant and red pepper instead of green. I also used cherry tomatoes. To make it more healthy I used Barilla Pasta Plus Kraft Low Fat Zesty dressing (only 1/2 cup needed) and reduced fat tomato & basil feta. Read More
(19)
Rating: 4 stars
07/29/2005
This recipe was very good. I accidentally replaced the bell pepper with a poblano but it didnt really change much. I used a yellow zucchini which stayed kind of crunchy and nutty- very good. For the dressing i used half fat free italian and half fat free honey dijon. The whole thing therefore had a nice sweet taste nicely accented by the sharp taste of the feta cheese. I recommend this for a hot summer night or for a potluck. Very pretty presentation. Read More
(14)
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Rating: 5 stars
08/04/2008
Such an easy recipe! Sometimes I either add more vegetables (broccoli squash asparagus etc.) or less pasta to balance out the portions. Great as is. Read More
(10)
Rating: 5 stars
07/23/2009
I am always looking for Vegetarian recipes for my Veggie daughter. My family loved this. It was fairly easy and quick to make although I highly recommend leaving enough time to serve it cold. I envision changing the vegetables to whatever is in season. I used a red pepper and red onion because that is what I had on hand. I had to make a homemade dressing because my Italian has anchovies (not vegetarian!). Will definitely make this again! Read More
(9)
Rating: 4 stars
03/23/2009
I used a red pepper instead of green only 1/2 cup fat free Italian dressing and about 1/4 cup chopped fresh basil. I had to roast the veggies longer than indicated and turned the oven up at the end. Overall an easy tasty dish easy to make early in the day for dinner that night. Read More
(8)
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Rating: 4 stars
12/05/2007
This was really good with the following changes: I halved the amount of pasta and used whole wheat pasta omitted the feta (used a couple tablespoons of fresh parm sprinkled over the top) and used 1/3 of the amount of salad dressing. Everyone raved. Read More
(8)
Rating: 4 stars
06/13/2011
This was great. I used red and orange bell peppers rather than the egg plant plus yellow and green zucchini rough chopped kalamata olives and sun dried tomatoes. Also added an herbed vegan faux feta cheese (made with tofu). Used Tinkyada rice pasta rotini noodles. TASTY vegan gluten free dish was a BIG hit. Also just made a home vinaigrette rather than the Italian dressing. Read More
(7)
Rating: 5 stars
05/29/2007
Pasta salads are such a versatile side dish for summer meals. I used whole wheat pasta and a "light" bottled dressin to reduce the fat. Everyone loved the addition of oven roasted vegetables. Tasty and colorful. I recommend this for your next al fresca meal. Read More
(6)
Rating: 3 stars
02/18/2007
I really loved this recipe but no one else did. Everyone picked out the veggies and only ate the noodles. Soory! Read More
(4)
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