|1 Pkg (500 g)||CATELLI® HEALTHY HARVEST® ROTINI|
|1 medium||Eggplant, sliced then diced into 1” chunks (skin on)|
|2 Medium||zucchini, halved lengthways then cut into 1” chunks|
|2 Medium||red and/or yellow bell peppers, cut into 1” chunks|
|1 large||red onion, cut into 1” chunks|
|¾ cup (175 mL)||feta cheese, crumbled|
|1/3 cup (80 mL)||lemon juice, freshly squeezed|
|1/3 cup (80 mL)||extra-virgin olive oil, and extra for roasting the vegetables|
|to taste||Salt and Pepper|
Preheat oven to 400°F.
Toss the vegetables with a little olive oil, some salt and pepper, and spread them on a roasting tray. Roast in the preheated oven for approximately 40 minutes, until tender and starting to brown.
Meanwhile, heat a large pot of water to a rapid boil, add 1 tbsp salt and the Catelli® Rotini and cook to al dente according the to the package directions.
Drain the pasta and place in a large mixing bowl. Stir in the olive oil and enough lemon juice to taste.
Stir the roasted vegetables and crumbled feta cheese into the dressed pasta and season to taste with salt and pepper.
Garnish with torn fresh basil leaves!
Chef Kathryn Joel, Get Cooking, Edmonton
|Tips||Tear the basil leaves rather than chop them so they won't blacken.|
For some added flavour, stir in some lightly toasted pine nuts.
The salad is best served at room temperature.
|Garnish: (Optional)||Fresh Basil leaves, torn|