Vegetable Pasta Salad II


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

Prep Time:
25 mins
Cook Time:
10 mins
Additional Time:
5 mins
Total Time:
40 mins
4 servings


  • 1 zucchini, cubed

  • 1 eggplant, cubed

  • 1 onion, chopped

  • 1 green bell pepper, chopped

  • 1 clove minced garlic

  • 2 tablespoons olive oil

  • 1 (12 ounce) package rotini/corkscrew pasta

  • 2 chopped tomatoes

  • 3 ounces diced feta cheese

  • 1 cup Italian-style salad dressing


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. 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.

  3. 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.

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

Nutrition Facts (per serving)

486 Calories
29g Fat
49g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 486
% Daily Value *
Total Fat 29g 37%
Saturated Fat 7g 36%
Cholesterol 19mg 6%
Sodium 1227mg 53%
Total Carbohydrate 49g 18%
Dietary Fiber 8g 28%
Total Sugars 14g
Protein 11g
Vitamin C 38mg 192%
Calcium 145mg 11%
Iron 2mg 8%
Potassium 722mg 15%

* 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.