Vegetable Pasta Salad II recipe
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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
Nutrition Info
- 486 caloriescarbohydrate: 49.1 gcholesterol: 18.9 mgfat: 29.1 gfiber: 7.9 gprotein: 11.3 gsaturatedFat: 7.1 gservingSize: -sodium: 1227 mgsugar: 13.6 gtransFat: : -unsaturatedFat: : -
Directions Vegetable Pasta Salad II
Directions
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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.