Vegetable Pasta Salad II Recipe

Vegetable Pasta Salad II Recipe

  • 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.
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