Pasta salad with roasted vegetables & feta

10'

4

Σχετικά με τη συνταγή

Calories ~800kcal

Protein ~22g

Carbohydrates ~82g

Fat ~43g

Mediterranean

Preparation 10'

Cooking 30'

Servings 4

Διατροφική αξία ανά μερίδα

Calories ~800kcal

Protein ~22g

Carbohydrates ~82g

Fat ~43g

The recipe

Pasta salad with roasted vegetables & feta

Mediterranean

10' Preparation

30' Cooking

4 Servings

Nutrition per serving

~800 kcal Calories

~22 g Protein

~82 g Carbohydrates

~43 g Fat

Υλικά

500 g pasta (fusilli, bow ties, or other short pasta)
1 eggplant, sliced
1 zucchini, sliced
1 green bell pepper, cut into thick strips
1 red bell pepper, cut into thick strips
1 yellow bell pepper, cut into thick strips
2 carrots, sliced
200 g cherry tomatoes
1 onion
120 ml extra virgin olive oil
40 ml red wine vinegar
1/3 bunch fresh parsley, leaves only, roughly chopped
140 g feta cheese
10 g dried oregano
Salt
Freshly ground black pepper

Pasta salad with roasted vegetables & feta

Preparation: 10' Cooking: 30' Servings: 4 Cuisine: Mediterranean

Nutrition per serving: Calories ~800 kcal · Protein ~22 g · Carbohydrates ~82 g · Fat ~43 g

Ingredients

500 g pasta (fusilli, bow ties, or other short pasta)
1 eggplant, sliced
1 zucchini, sliced
1 green bell pepper, cut into thick strips
1 red bell pepper, cut into thick strips
1 yellow bell pepper, cut into thick strips
2 carrots, sliced
200 g cherry tomatoes
1 onion
120 ml extra virgin olive oil
40 ml red wine vinegar
1/3 bunch fresh parsley, leaves only, roughly chopped
140 g feta cheese
10 g dried oregano
Salt
Freshly ground black pepper

Method

Slice the onion and cut the eggplant, zucchini, peppers and carrots lengthwise. Season with flaky sea salt and freshly ground black pepper, drizzle with a little extra virgin olive oil and arrange the vegetables on a baking tray.
Bake in a preheated oven at 200°C for 10’–15’, until tender and lightly golden.
Meanwhile, cook the pasta in plenty of salted water according to the package instructions. Drain and rinse immediately under plenty of cold running water to stop the cooking process and maintain the ideal texture for the salad. Leave to drain thoroughly.
Once the roasted vegetables have cooled slightly, cut them into evenly sized cubes. Cut the cherry tomatoes in half or into thirds, depending on their size, and roughly chop the parsley leaves.
Salad Assembly
Transfer the pasta to a large salad bowl and add the roasted vegetables, cherry tomatoes, olives, spring onions and parsley.
Season with flaky sea salt, freshly ground black pepper and oregano. Drizzle with the red wine vinegar and extra virgin olive oil, then toss gently to combine.
Cut the feta into small cubes, add it to the salad and toss once more carefully until all the ingredients are evenly combined.
Serve the salad chilled.
Cutting the vegetables into evenly sized pieces ensures a more attractive presentation and a balanced flavor in every bite.
For pasta salads, always rinse the pasta under plenty of cold running water. This stops the cooking process, prevents the pasta from overcooking and removes excess starch, keeping the salad light and the pasta perfectly separated.

Εκτέλεση

Slice the onion and cut the eggplant, zucchini, peppers and carrots lengthwise. Season with flaky sea salt and freshly ground black pepper, drizzle with a little extra virgin olive oil and arrange the vegetables on a baking tray.

Bake in a preheated oven at 200°C for 10’–15’, until tender and lightly golden.

Meanwhile, cook the pasta in plenty of salted water according to the package instructions. Drain and rinse immediately under plenty of cold running water to stop the cooking process and maintain the ideal texture for the salad. Leave to drain thoroughly.

Once the roasted vegetables have cooled slightly, cut them into evenly sized cubes. Cut the cherry tomatoes in half or into thirds, depending on their size, and roughly chop the parsley leaves.

Salad Assembly

Transfer the pasta to a large salad bowl and add the roasted vegetables, cherry tomatoes, olives, spring onions and parsley.

Season with flaky sea salt, freshly ground black pepper and oregano. Drizzle with the red wine vinegar and extra virgin olive oil, then toss gently to combine.

Cut the feta into small cubes, add it to the salad and toss once more carefully until all the ingredients are evenly combined.

Serve the salad chilled.

TIPS

Cutting the vegetables into evenly sized pieces ensures a more attractive presentation and a balanced flavor in every bite.

TIPS

For pasta salads, always rinse the pasta under plenty of cold running water. This stops the cooking process, prevents the pasta from overcooking and removes excess starch, keeping the salad light and the pasta perfectly separated.