Roasted tomato, eggplant and fetta pasta salad

Name: Roasted tomato, eggplant and fetta pasta salad
Prep time: 8 min
Cook time: 25 min
Total time: 33 min
Ingredients: 200g feta, crumbled into large pieces; 400g penne rigate; 200g finger eggplants, cut into 1cm slices; 85g baby spinach leaves; 1/2 cup black olives; 250g cherry tomatoes, halved; 1/4 cup olive oil

4.8

(12)

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Prep Time: 8 minutes

Cook Time: 25 minutes

Total: 33 minutes

Servings: 4

Cost: $5.43 /serving

Author : Kate Murdoch

lunch main dinner

Roasted tomato, eggplant and fetta pasta salad

Ingredients

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Instructions

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Step 1

Pre-heat oven to 200°C. Place the tomatoes, eggplant and fetta on a baking tray lined with baking paper. Drizzle with oil and sprinkle with salt and pepper. Cook for 20-25 minutes until soft and golden. Keep warm.

Step 2

Meanwhile, cook penne in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain and return to the pan. Toss the roasted vegetables, olives and spinach through the pasta, and serve warm or cold.