Vegetable Pasta Salad II recipe

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Ingredients

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

Nutrition Info

486 calories
carbohydrate: 49.1 g
cholesterol: 18.9 mg
fat: 29.1 g
fiber: 7.9 g
protein: 11.3 g
saturatedFat: 7.1 g
servingSize: -
sodium: 1227 mg
sugar: 13.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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

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