Vegetable Pasta Salad II Recipe

Ingredients
<br>- 1 zucchini, cubed
<br>- 1 eggplant, cubed
<br>- 1 onion, chopped
<br>- 1 green bell pepper, chopped
<br>- 1 clove minced garlic
<br>- 2 tablespoons olive oil
<br>- 1 (12 ounce) package rotini/corkscrew pasta
<br>- 2 chopped tomatoes
<br>- 3 ounces diced feta cheese
<br>- 1 cup Italian-style salad dressing
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: In a bowl combine vegetable mixture, cooled pasta, tomatoes, Feta cubes, and salad dressing; toss until well mixed.
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Ingredients
- 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

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: 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.
step 3: 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.
step 4: In a bowl combine vegetable mixture, cooled pasta, tomatoes, Feta cubes, and salad dressing; toss until well mixed.

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