METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Pasta Salad with Vegetables and Fetos
2013-08-06
https://www.metro.ca/userfiles/image/recipes/salade-pates-legumes-fromage-fetos-6770.jpg
PT15M
PT10M
PT25M
In a large pot, cook the pasta al dente following package directions.In a skillet, sauté the eggplant in the olive oil over high heat for a few minutes. Season with salt and pepper. Set aside to cool at room temperature.In a bowl, combine all the ingredients for the dressing. Set aside.In a large bowl, toss the drained pasta with the eggplant, cucumber, onion, olives and tomatoes.Add the dressing and toss well to coat.Arrange the salad on a serving platter and garnish with crumbled Fetos cheese and basil.
4
Saputo
3
7
5
1
12 oz (360 g) bowtie pasta
1 medium eggplant, diced
3 Tbsp. (45 mL) olive oil
Salt and freshly ground pepper to taste
1 English cucumber, peeled and sliced
1 small red onion, in thin wedges
1 cup (250 mL) black olives, pitted
1 cup (250 mL) green olives, pitted
16 oz (500 g) italian tomatoes, diced
6 oz (170 g) sundried tomato fetos cheese, crumbled
10 fresh basil leaves, shredded
Pasta Salad with Vegetables and Fetos
4
servings
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME
Ingredients
-
12 oz
(360 g)bowtie pasta
-
1
medium eggplant, diced
-
3 Tbsp.
(45 mL)olive oil
-
Salt and freshly ground pepper to taste
-
1
English cucumber, peeled and sliced
-
1
small red onion, in thin wedges
-
1 cup
(250 mL)black olives, pitted
-
1 cup
(250 mL)green olives, pitted
-
16 oz
(500 g)italian tomatoes, diced
-
6 oz
(170 g)sundried tomato fetos cheese, crumbled
-
10
fresh basil leaves, shredded
-
Dressing:
-
2
clove garlic, minced
-
3 Tbsp.
(45 mL)olive oil
-
1 Tbsp.
(15 mL)red wine vinegar
-
1 Tbsp.
(15 mL)fresh oregano, chopped
-
Salt and freshly ground pepper to taste
Preparation
In a large pot, cook the pasta al dente following package directions.
In a skillet, sauté the eggplant in the olive oil over high heat for a few minutes. Season with salt and pepper. Set aside to cool at room temperature.
In a bowl, combine all the ingredients for the dressing. Set aside.
In a large bowl, toss the drained pasta with the eggplant, cucumber, onion, olives and tomatoes.
Add the dressing and toss well to coat.
Arrange the salad on a serving platter and garnish with crumbled Fetos cheese and basil.
Source :
Saputo
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
