Pasta Salad With Roasted Vegetables

Recipe by zombiesgirl
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 425 degrees.
  • Toss the eggplant, bell peppers, onion and garlic with olive oil, salt and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once.
  • Meanwhile, cook the pasta and transfer to a large serving bowl.
  • Add the roasted vegetables.
  • For the dressing, combine lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pine nuts, feta and basil. Serve at room temperature.
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