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Pasta And Vegetable Salad

Roasted vegetables and farfalle served with crumbled feta cheese and basil leaves .

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Main Ingredients Farfalle Pasta, Brinjal
Cuisine Italian
Course Salads
Prep Time 16-20 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Pasta And Vegetable Salad

  • 1 cup Farfalle Pasta
  • 1 slice Brinjal thinly sliced
  • 1 medium Onion sliced
  • 1 large Tomato peeled and cut into wedges
  • 1 small Red capsicum sliced
  • 1 clove Garlic sliced
  • 1 1/2 tablespoons Olive oil
  • to taste Salt
  • 1/4 teaspoon Black pepper powder
  • a few Lettuce leaves
  • 1/8 Feta cheese crumbled
  • 3-4 Fresh basil leaves torn
  • 1 1/2 tablespoons Olive oil
  • 3 tablespoons Orange juice
  • a pinch Paprika
  • 3-4 Black peppercorns crushed
  • to taste Salt

Method

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  1. Preheat the oven to 220°C. Arrange the brinjal slices, onion, tomato, red capsicum and garlic in a single layer in an ovenproof dish. Drizzle with olive oil and season with salt and pepper powder. Cook in the oven for thirty to forty minutes, or until the vegetables begin to turn brown.
  2. Remove from the oven and set aside to cool. Cook the farfalle in plenty of boiling salted water till al dente (cooked but still firm to the bite). Drain and place farfalle in a bowl. Mix together all the ingredients for the dressing in a small bowl. Pour the dressing over the farfalle while it is still hot.
  3. Toss well and set aside to cool. Line a serving platter with lettuce leaves. To serve, place the farfalle in the centre of the platter. Arrange the cold roasted vegetables in a pile in the centre. Sprinkle the crumbled Feta cheese and basil leaves over the salad. Serve immediately.

Nutrition Info

Calories 530
Carbohydrates 64.4
Protein 12.5
Fat 24.6
Other Fiber Fiber- 8.3gm
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