How to Cook Perfect Pasta with roasted vegetables and feta cheese salad

Pasta with roasted vegetables and feta cheese salad. Check Out Roasted Cheese On eBay. Low Prices on Pasta Salad In a large bowl, toss together the roasted vegetables, cooked pasta, sun-drained tomatoes, rocket and basil. Mix in remaining olive oil, reserved water from tomatoes, balsamic vinegar, garlic and feta cheese; toss to coat.

In a large bowl, toss together the roasted vegetables, cooked pasta, sun-drained tomatoes, arugula, and basil. Mix in remaining olive oil, reserved water from tomatoes, balsamic vinegar, garlic, and feta cheese; toss to coat. Season with salt and pepper to taste. You can cook Pasta with roasted vegetables and feta cheese salad using 15 ingredients and 9 steps. Here is how you cook it.

Ingredients of Pasta with roasted vegetables and feta cheese salad

1. You need of Roasting the vegetables:.
2. Prepare 1 of small aubergine, cut to into chunks.
3. You need 1 of small courgette, cut into chunks.
4. It's Handful of cherry or plum tomates, sliced in half.
5. Prepare 1 of large sweet potato or half a butternut squash, cut into chunks.
6. Prepare of Generous drizzle of olive oil.
7. Prepare of Salt and pepper to taste.
8. It's of Cooking the pasta:.
9. Prepare 3 cups of pasta (any of choice).
10. It's of Enough water to cover the pasta.
11. Prepare of Generous sprinkle of salt.
12. It's 2 tablespoons of olive oil.
13. It's of Garnish:.
14. You need 1 block of feta cheese, cut into cubes.
15. Prepare Handful of pomegranate seeds (optional).

Serve immediately, or refrigerate until chilled. In a serving bowl, combine pasta with roasted vegetables and leftover juices/oil from the pan. Place the feta and vegetables on a parchment-lined baking sheet. Meanwhile, boil the pasta in very salty water according to package directions.

Pasta with roasted vegetables and feta cheese salad step by step

1. Preheat the oven to 200 degrees..
2. In a large saucepan add the water on medium high heat bring to a boil. Once boiling add a good sprinkling of salt and then the pasta. Cook pasta as per the packet instructions..
3. Prepare and cut the vegetables. Place in a large mixing bowl. Add a generous amount of olive oil to cover all of the vegetables. Then season with salt and pepper. Using a spoon stir all of the ingredients to coat evenly with the oil and seasoning..
4. Transfer vegetables onto a large baking tray. Spread the vegetables out and coat with more olive oil if needed. Tip: aubergine soaks the olive oil so more may be needed to coat them..
5. Place the vegetables into the oven for 25-30 minutes. Check the vegetables every 10 minutes and turn over to ensure even roasting..
6. Once the pasta is cooked to desired softness remove, turn off the heat and drain pasta and transfer back in saucepan. Add the olive oil to prevent the pasta from drying out. Set aside to let it cool down. Once cool transfer into a large mixing bowl..
7. Go back to the vegetables and check if roasted enough to preference. Remove from the oven and transfer into the mixing bowl with the cooled down pasta..
8. Mix all of the ingredients together, taste and adjust if necessary (more olive oil, salt and pepper etc). Then add the feta cheese. Mix it to incorporate into the salad..
9. When ready to serve transfer into serving plate, eat as it is or garnish with pomegranate seeds. Can be eaten on its own or to accompany a bbq as a side dish..

In a large bowl, toss together the roasted vegetables, cooked pasta, sun-drained tomatoes, rocket and basil. Mix in remaining olive oil, reserved water from tomatoes, balsamic vinegar, garlic and feta cheese; toss to coat. Season with salt and pepper to taste. Serve immediately or refrigerate until chilled. Add back to the pan with the lemon juice and butter and toss to coat.