Italian roast vegetable pasta salad
Ingredients
- 1 Zucchini, medium, cut into 3/4 inch pieces 6.9oz
- ⅓ cup Red bell pepper, chopped 1.7oz
- 1 Eggplant, small, cut into 3/4 inch pieces 14.7oz
- 2 tbsp Extra virgin olive oil 0.3oz
- 1 tbsp Dried mixed herbs 0.2oz
- 1 Lemon, medium, cut into wedges 3oz
- 2⅔ oz Whole wheat pasta, uncooked 2.7oz
- 2 tsp Capers, drained, roughly chopped 0.2oz
- 3 oz Feta cheese, reduced-fat, crumbled 3oz
- ½ cup Basil, fresh, whole leaves 0.4oz
- 1 dash Black pepper
Steps
- Preheat oven to 425°F.
- Spread vegetables in an even layer in a large roasting pan. Drizzle with the oil, then sprinkle over the mixed herbs. Toss to coat and add the lemon wedges to the pan. Roast for 20 to 25 minutes or until vegetables are golden and tender.
- Meanwhile, cook the pasta until al dente. Drain well. In a large serving dish, add the pasta, roast vegetables, and capers (if using). Stir gently to combine.
- Squeeze over the roasted lemon wedges, sprinkle with feta cheese and basil, and season with pepper.