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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.
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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
  • 1
    medium eggplant, diced
    You might like:

    Flyer Deal  (1)
    SICILIAN EGGPLANTS

    SICILIAN EGGPLANTS

    $2.49 /lb

    PRODUCT OF U.S.A.


  • 3 Tbsp.
    (45 mL)
    olive oil
    You might like:

    Flyer Deals  (2)
    SAVE $5.11
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $10.88 ea.

    750 ml, 1 L SELECTED VARIETIES


    SAVE $5.11
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $10.88 ea.

    750 ml, 1 L SELECTED VARIETIES



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

    MINI CUCUMBERS

    $3.99 ea.

    397 g PRODUCT OF ONTARIO CANADA No. 1 GRADE


  • 1
    small red onion, in thin wedges
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    Flyer Deal  (1)
    JUMBO RED SWEET ONIONS

    JUMBO RED SWEET ONIONS

    $1.99 /lb

    PRODUCT OF CANADA CANADA No. 1 GRADE


  • 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
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    Flyer Deal  (1)
    LOCAL GARLIC

    LOCAL GARLIC

    $3.99 ea.

    115 g PRODUCT OF ONTARIO


  • 3 Tbsp.
    (45 mL)
    olive oil
    You might like:

    Flyer Deals  (2)
    SAVE $5.11
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $10.88 ea.

    750 ml, 1 L SELECTED VARIETIES


    SAVE $5.11
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $10.88 ea.

    750 ml, 1 L SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    red wine vinegar
  • 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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