Pasta Salad With Roasted Vegetables

“One of Ina Garten's recipes, I've been looking for a pasta salad for years, lots of misses, never a hit, till I tried this one. Not only good for picnics, but all sorts of get together, even made its way to last year's xmas and new years parties. (Good thing hang out with two different crowds for the holidays).”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 425 degrees.
  2. Toss the eggplant, bell peppers, onion and garlic with olive oil, salt and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once.
  3. Meanwhile, cook the pasta and transfer to a large serving bowl.
  4. Add the roasted vegetables.
  5. For the dressing, combine lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pine nuts, feta and basil. Serve at room temperature.

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