Isom IGA Recipes

http://isom.iga.com/Recipes/Detail/3725/

Greek Pasta Salad with Roasted Vegetables and Feta

Serve warm or chilled

Yield: Makes 5 to 7 servings

Ingredients

Nutrition Facts

Yield: Makes 5 to 7 servings

Approximate Nutrient Content per serving:

Calories: 536
Calories From Fat: 630
Total Fat: 70g.
Cholesterol: 16g.
Sodium: 389mg.
Total Carbohydrates: 20mg.
Protein: 23g.

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

1. Preheat oven to 450 degrees F. Line a cookie sheet with tin foil and spray with non-stick cooking spray.

2. In a medium bowl combine all the vegetables, 2 tablespoons of the olive oil, salt, and pepper and toss with hands to coat. Bake for 25 minutes on the lined cookie sheet, tossing occasionally, until browned.

3. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

4. Drain the softened tomatoes and reserve the water.

5. In a large bowl, combine pasta arugula, basil, sundried tomatoes and vegetables. Add remaining olive oil, reserved water from tomatoes, garlic, balsamic vinegar and feta cheese; toss to coat. Season with salt and pepper to taste. Serve immediately or refrigerate until chilled.

Please note that some ingredients and brands may not be available in every store.

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Isom IGA Recipes

http://isom.iga.com/Recipes/Detail/3725/

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