Photo: Anna Pelzer
Greek Pasta Salad with Roasted Vegetables and Feta
14 ingredients
20 min + 40 min
6 servings
openrecipes
"This salad is wonderful served warm or at room temperature with some French bread and a green salad."
Estimated Nutrition (whole recipe, rough)
559
Calories
19g
Protein
25g
Fat
66g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 red bell pepper, cut into 1/2 inch pieces
- 1 yellow bell pepper, chopped
- 1 medium eggplant, cubed
- 3 small yellow squash, cut in 1/4 inch slices
- 6 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 ounces sun-dried tomatoes, 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
- 4 ounces crumbled feta cheese
- 1 (12 ounce) package farfalle pasta
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes