ROTD: Pasta Salad with Roasted Veggies

Prep. Time 15′      Cooking Time 10′       Serves 4

Ingredients

• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 large zucchini, diced
• 1 large eggplant, diced
• 1 dry onion, diced
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt
• 300g fusilli or any gluten-free pasta, cooked
• 2 tomatoes, diced
• 1 cup feta cheese, diced
• 1 tbsp basil, finely chopped

Instructions

1. Place the diced bell peppers, zucchini, eggplant, and dry onion on a baking sheet.
2. Sprinkle them with olive oil, balsamic vinegar, and salt.
3. Bake them in a preheated oven at 200°C for 15 minutes until tender.
4. Let them cool well.
5. Boil the pasta for 10 minutes in salted water.
6. Rinse with cold water and drain well.
7. Place them in a salad bowl.
8. Add the grilled vegetables, as well as any liquid in the baking dish.
9. Sprinkle with feta cheese.
10. Add the tomatoes and basil.
11. Mix well and serve.

Enjoy!

Source: Argiro Barbarigou