Pasta Salad with Vegetables and Fetos
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 25 min |
servings
| Category: | Appetizers |
| Subcategory: | Salads |
| Source: | Saputo |
Recipe ingredients
- 360 g (12 oz) bowtie pasta
- 1 medium eggplant, diced
- 45 mL (3 Tbsp.) olive oil
- Salt and freshly ground pepper to taste
- 1 English cucumber, peeled and sliced
- 1 small red onion, in thin wedges
- 250 mL (1 cup) black and green olives, pitted
- 500 g (16 oz) Italian tomatoes, diced
- 170 g (6 oz) Saputo sundried tomato Fetos cheese, crumbled
- 10 fresh basil leaves, shredded
- Dressing
- 2 cloves garlic, minced
- 45 mL (3 Tbsp.) olive oil
- 15 mL (1 Tbsp.) red wine vinegar
- 15 mL (1 Tbsp.) 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.
Suggestion
This pasta dish may be served hot or cold.
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