ROTD: Pasta Salad with Roasted Vegetables

For the Pasta:

• • 1 package penne
  • Balsamic cream

For the Vegetables:

• • 2 eggplants
  • 2 zucchinis
  • 1 carrot
  • 10 white mushrooms
  • 3 bell peppers
  • 4-5 sun-dried tomatoes
  • 10 cherry tomatoes
  • 1 onion
  • A few sprigs of thyme
  • A little oregano
  • 4 tbsp olive oil
  • 4 tbsp balsamic vinegar
  • Salt
  • Pepper

For the Sauce:

• • ½ cup milk
  • 2 cups crumbled feta cheese
  • Oregano
  • Sweet paprika

Instructions

Prepare the Vegetables:

• 1. Dice the vegetables into small cubes and place them in a baking tray.
  2. Add the herbs, salt, pepper, and olive oil. Mix well.
  3. Roast in a preheated oven at 200°C for about 15 minutes until they soften.
  4. Add balsamic cream, mix, and return to the oven for an additional 10 minutes to glaze.

Cook the Pasta:

• • Boil the pasta according to the package instructions. Drain.
  • Rinse under cold water to remove the starch and prevent sticking.
  • Drain well and mix with the glazed vegetables in the baking tray.
  • Let the pasta salad cool completely. It can be stored covered in the refrigerator and enjoyed the next day as well.

Prepare the Sauce:

• • Heat the milk in a small saucepan.
  • Remove from heat and add the crumbled feta cheese.
  • Sprinkle with paprika.
  • Mix well using a fork or an immersion blender until the feta is completely melted and the sauce is smooth.

Combine and Serve:

• • Just before serving, pour the sauce over the pasta salad and mix well.
  • Garnish with balsamic cream and serve.

Enjoy!

Source: Argiro Barbarigou