Pasta with roasted vegetables and feta cheese salad
This is a simple dish that I like to make during the warmer days. I like to eat this for lunch and any vegetable and pasta can be used for this.
Penne, fusilli etc can be used and on the side separately to be added to the individual pasta serving is pomegranate. This adds a hint of sweetness to it. I prefer mine without but hubby enjoys it with.
This is a dish that can serve a family and can be made on a budget.
#5poundmeal
#budgetchallenge
#pastasalad
#roastedvegtables
#lunch
#pastasalad
Pasta with roasted vegetables and feta cheese salad
This is a simple dish that I like to make during the warmer days. I like to eat this for lunch and any vegetable and pasta can be used for this.
Penne, fusilli etc can be used and on the side separately to be added to the individual pasta serving is pomegranate. This adds a hint of sweetness to it. I prefer mine without but hubby enjoys it with.
This is a dish that can serve a family and can be made on a budget.
#5poundmeal
#budgetchallenge
#pastasalad
#roastedvegtables
#lunch
#pastasalad
Open in Cookpad AppSteps
- 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.
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