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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.
