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Pasta Salad with Vegetables and Fetos 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
3 4 5 2
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

Pasta Salad with Vegetables and Fetos

Rate this recipe
4 Votes
4
servings
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 12 oz
    (360 g)
    bowtie pasta
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    CHEETOS MAC'N CHEESE

    CHEETOS MAC'N CHEESE

    2 for $5.00

    SELECTED SIZES SELECTED VARIETIES OR 2.89 EA.


    SAVE 1.00
    IT'S GOOD PASTA VEGETABLE PASTA

    IT'S GOOD PASTA VEGETABLE PASTA

    $4.99 ea.

    399 g, SELECTED VARIETIES


    SAVE $2.96 ON 4
    DECECCO PASTA

    DECECCO PASTA

    4 for $5.00

    454 g SELECTED VARIETIES


  • 1
    medium eggplant, diced
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    EGGPLANTS

    EGGPLANTS

    $1.69 /lb

    PRODUCT OF ONTARIO 3.73/kg


  • 3 Tbsp.
    (45 mL)
    olive oil

  • Salt and freshly ground pepper to taste
  • 1
    English cucumber, peeled and sliced
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    MINI CUCUMBERS

    MINI CUCUMBERS

    $2.99 ea.

    397 g PRODUCT OF ONTARIO CANADA No. 1 GRADE


  • 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
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    PEACHES

    PEACHES

    $3.99 ea.

    3 L, PRODUCT OF ONTARIO, CANADA No. 1 GRADE YELLOW PLUMS 1.5 L, PRODUCT OF ONTARIO, CANADA No. 1 GRADE DILL CUKES OR WHITE POTATOES 3 L PRODUCT OF ONTARIO, CANADA No. 1 GRADE FIELD TOMATOES 3 L, PRODUCT OF ONTARIO


    ORGANIC TOMATOES ON THE VINE

    ORGANIC TOMATOES ON THE VINE

    $3.49 /lb

    PRODUCT OF ONTARIO OR MEXICO 7.69/kg


  • 6 oz
    (170 g)
    sundried tomato fetos cheese, crumbled
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    BABYBEL OR THE LAUGHING COW CHEESE

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    100 - 144 g SELECTED VARIETIES OR 3.99 EA.


    CATHEDRAL CITY MATURE OR EXTRA MATURE CHEDDAR CHEESE, WOOLWICH CHEDDAR OR MOZZARELLA GOAT CHEESE OR MADAME CHÈVRE GOAT CHEESE

    CATHEDRAL CITY MATURE OR EXTRA MATURE CHEDDAR CHEESE, WOOLWICH CHEDDAR OR MOZZARELLA GOAT CHEESE OR MADAME CHÈVRE GOAT CHEESE

    $7.99 ea.

    170 - 200 g


    JENSEN CHEESE CURDS

    JENSEN CHEESE CURDS

    $2.29 /100g

    SELECTED VARIETIES 10.39/LB


    SNOWDONIA CHEDDAR CHEESE OR SARTORI BELLA VITANO CHEESE OR BEEMSTER CHEESE

    SNOWDONIA CHEDDAR CHEESE OR SARTORI BELLA VITANO CHEESE OR BEEMSTER CHEESE

    $10.00 ea.

    150 - 250 g SELECTED VARIETIES


    JARLSBERG SLICED CHEESE

    JARLSBERG SLICED CHEESE

    $6.49 ea.

    120 g SELECTED VARIETIES


  • 10
    fresh basil leaves, shredded
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    4" POT ASSORTED VARIETIES 3.99 EA.


  • Dressing:

  • 2
    clove garlic, minced
  • 3 Tbsp.
    (45 mL)
    olive oil
  • 1 Tbsp.
    (15 mL)
    red wine vinegar
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    SELECTION WHITE VINEGAR

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    $1.99 ea.

    4 l SELECTED VARIETIES


    BRAGG VINEGAR

    BRAGG VINEGAR

    $6.99 ea.

    946 ml or GT'S KOMBUCHA 1.4 L


  • 1 Tbsp.
    (15 mL)
    fresh oregano, chopped

  • Salt and freshly ground pepper to taste
Imprimer ma sélection

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.

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