- 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
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- In a bowl combine vegetable mixture, cooled pasta, tomatoes, Feta cubes, and salad dressing; toss until well mixed.
03/26/2018
recipepes.com
Vegetable Pasta Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
