A pile of vegetables with rotini pasta and Feta cheese topped with dressing.
INGREDIENTS (for 4 servings):
- 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
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.