Who knew such a great recipe would come off an ad for GLAD Wrap? This is one of our absolute favorite pasta salads (and for our parent friends- yes, it passed the teenager test). We sometimes double the recipe if it’s for a bunch of folks. Enjoy!
Pasta Salad with Roasted Vegetables
1 pound butternut squash, peeled, seeded and diced
1/2 pound eggplant, peeled and diced
4 plum or plain tomatoes, diced
1 medium red onion, diced
1 tbsp olive oil
1/2 tsp coarse salt
1/4 tsp freshly ground black pepper
1 garlic clove, crushed through a press
4 ounces feta cheese crumbles
1/4 cup chopped, fresh flat-leaf parsley
1 tsp fresh oregano, chopped
1/2 pound cellentani (corkscrew) pasta
1. Heat oven to 450. In large bowl, combine squash, eggplant, tomatoes, red onion, oil, salt and pepper. Toss. Spread vegetables in a large nonstick or foil-lined baking sheet coated with a little oil. Roast until tender, about 30 minutes, stirring once halfway through. Stir in garlic; cool. Transfer vegetables to large bowl. Cover with GLAD wrap (ha, gotta give ’em their plug). 2. Combine cheese, parsley and oregano. Refrigerate vegetables and cheese mixture overnight.
3. Cook pasta; drain and rinse under cold water.
4. Toss pasta with chilled vegetables, then cheese mixture. Serve immediately or chill to enjoy later.
