This recipe is a great way to add vegetables and protein to your diet. You can make this in advance for your weekly meal prep, or pack it up in individual containers for easy lunches. It’s also delicious as a side dish at BBQs! The best part about this pasta salad is that you can use any vegetable you have on hand, making it a great way to get creative with the seasonal produce available from your local farmer’s market. If you’re looking for an easy weeknight dinner idea, I recommend you give my Vegetable Pasta Salad II recipe a try!
prep: 25 mins, cook: 10 mins, additional: 5 mins, total: 40 mins, Servings: 4, Yield: 4 servings
1 cup Italian-style salad dressing
1 green bell pepper, chopped
1 eggplant, cubed
1 zucchini, cubed
2 chopped tomatoes
1 clove minced garlic
2 tablespoons olive oil
1 onion, chopped
3 ounces diced feta cheese
1 (12 ounce) package rotini/corkscrew pasta
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.
Per Serving: 486 calories; protein 11.3g; carbohydrates 49.1g; fat 29.1g; cholesterol 18.9mg; sodium 1227mg.