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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
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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
7 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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    ITALPASTA PASTA

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    2 for/ $5.00

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  • 1
    medium eggplant, diced
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    EGGPLANTS OR GREEN ZUCCHINI OR BABY CARROTS

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    PRODUCT OF MEXICO, or 340 g PRODUCT OF U.S.A.,


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    EGGPLANTS OR GREEN ZUCCHINI OR BABY CARROTS

    EGGPLANTS OR GREEN ZUCCHINI OR BABY CARROTS

    $1.29 ea. or /lb

    PRODUCT OF MEXICO, or 340 g PRODUCT OF U.S.A.,


  • 3 Tbsp.
    (45 mL)
    olive oil
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    1 L SELECTED VARIETIES



  • Salt and freshly ground pepper to taste
  • 1
    English cucumber, peeled and sliced
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    $2.99 ea.

    PRODUCT OF CANADA CANADA No. 1 GRADE


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    MINI CUCUMBERS

    $3.99 ea.

    397 g, PRODUCT OF ONTARIO CANADA No. 1 GRADE


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    $2.49 ea.

    PRODUCT OF ONTARIO CANADA No. 1 GRADE


  • 1
    small red onion, in thin wedges
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    $1.99 ea.

    2 lb, PRODUCT OF ONTARIO CANADA No. 1 GRADE


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    CARROTS OR YELLOW ONIONS

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    2 lb, PRODUCT OF ONTARIO CANADA No. 1 GRADE


  • 1 cup
    (250 mL)
    black olives, pitted
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  • 1 cup
    (250 mL)
    green olives, pitted
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  • 16 oz
    (500 g)
    italian tomatoes, diced
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    TOMATOES ON THE VINE OR LARGE HONEYCRISP APPLES OR BLACKBERRIES

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    283 g PRODUCT OF ONTARIO OR MEXICO


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    $1.99 ea. or /lb

    PRODUCT OF ONTARIO, or PRODUCT OF ONTARIO CANADA EXTRA FANCY GRADE or 170 g PRODUCT OF MEXICO,


  • 6 oz
    (170 g)
    sundried tomato fetos cheese, crumbled
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    PRESIDENT FRENCH EMMENTAL

    PRESIDENT FRENCH EMMENTAL

    $2.69 /100 g

    DELI CUT, or PRICES AS MARKED


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    BABYBEL OR THE LAUGHING COW CHEESE

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    102 - 144 g, SELECTED VARIETIES


    SAVE $4.50
    BLACK DIAMOND CHEESE BARS OR SHREDDED CHEESE

    BLACK DIAMOND CHEESE BARS OR SHREDDED CHEESE

    $4.99 ea.

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    Parmigiano Reggiano Aged 24 Months

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    FRESH 2 GO AROUND THE WORLD CHEESE PLANK

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    $34.99 ea.

    1.15 kg


    BERGERON OR LOUIS CYR CANADIAN GOUDA CHEESE

    BERGERON OR LOUIS CYR CANADIAN GOUDA CHEESE

    $14.99 /lb

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    BABYBEL OR THE LAUGHING COW CHEESE

    BABYBEL OR THE LAUGHING COW CHEESE

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    102 - 144 g, SELECTED VARIETIES


    BALDERSON CHEDDAR CHEESE

    BALDERSON CHEDDAR CHEESE

    $8.99 ea.

    250 - 280 g SELECTED VARIETIES


    AGROPUR IMPORT COLLECTION VARIETY OF IMPORTED CHEESES

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    125 - 250 g SELECTED VARIETIES


    FRESH 2 GO CHEESE SENSATION TRAY

    FRESH 2 GO CHEESE SENSATION TRAY

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    SMALL SERVES 10 (39.99 ea.) LARGE SERVES 16 (49.99 ea.)


    Irresistibles Grana Padano

    Irresistibles Grana Padano

    $6.00

    Imported from Italy Aged 14 months 200 g


  • 10
    fresh basil leaves, shredded
  • Dressing:


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  • 2
    clove garlic, minced
  • 3 Tbsp.
    (45 mL)
    olive oil
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    1 L SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    red wine vinegar
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    SAVE $1.50
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    250 - 500 ml, SELECTED VARIETIES


  • 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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