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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
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
    You might like:

    Flyer Deal  (1)
    Get a $10 Metro Gift Card* when you spend $20 on participating General Mills products.
    ANNIE'S PASTA

    ANNIE'S PASTA

    2 for $5.00

    149 - 170 g RATIO KETO BARS 41 g LÄRABAR GRAIN FREE BARS 35 g OR 2.79 EA.


  • 1
    medium eggplant, diced
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    EGGPLANTS

    EGGPLANTS

    $1.79 /lb

    PRODUCT OF ONTARIO FIELD OR ROMA ITALIAN TOMATOES PRODUCT OF ONTARIO 3.95/kg


  • 3 Tbsp.
    (45 mL)
    olive oil
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    Flyer Deal  (1)
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $6.99 ea.

    750 ml - 1 L IRRESISTIBLES BALSAMIC VINEGAR 250 ml SELECTED VARIETIES



  • 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
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    Flyer Deals  (4)
    SAVE $1.50
    UNICO MANZANILLA OR JUMBO OLIVES

    UNICO MANZANILLA OR JUMBO OLIVES

    $3.49 ea.

    750 ml SELECTED VARIETIES


    ACROPOLIS OLIVES

    ACROPOLIS OLIVES

    $5.99 ea.

    315 ml SELECTED VARIETIES


    UNICO MUFFULETTA

    UNICO MUFFULETTA

    $4.49 ea.

    473 ml SELECTED VARIETIES


    FRESH 2 GO INTERNATIONAL OLIVE TRAY

    FRESH 2 GO INTERNATIONAL OLIVE TRAY

    $9.99 ea.

    680 g


  • 1 cup
    (250 mL)
    green olives, pitted
    You might like:

    Flyer Deals  (4)
    SAVE $1.50
    UNICO MANZANILLA OR JUMBO OLIVES

    UNICO MANZANILLA OR JUMBO OLIVES

    $3.49 ea.

    750 ml SELECTED VARIETIES


    ACROPOLIS OLIVES

    ACROPOLIS OLIVES

    $5.99 ea.

    315 ml SELECTED VARIETIES


    UNICO MUFFULETTA

    UNICO MUFFULETTA

    $4.49 ea.

    473 ml SELECTED VARIETIES


    FRESH 2 GO INTERNATIONAL OLIVE TRAY

    FRESH 2 GO INTERNATIONAL OLIVE TRAY

    $9.99 ea.

    680 g


  • 16 oz
    (500 g)
    italian tomatoes, diced
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    Flyer Deals  (2)
    EGGPLANTS

    EGGPLANTS

    $1.79 /lb

    PRODUCT OF ONTARIO FIELD OR ROMA ITALIAN TOMATOES PRODUCT OF ONTARIO 3.95/kg


    ORGANIC GRAPE TOMATOES

    ORGANIC GRAPE TOMATOES

    $4.49 ea.

    284 g PRODUCT OF CANADA OR MEXICO


  • 6 oz
    (170 g)
    sundried tomato fetos cheese, crumbled
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    SAVE $2.00
    PHILADELPHIA CREAM CHEESE

    PHILADELPHIA CREAM CHEESE

    $3.49 ea.

    227 - 280 g KRAFT SINGLES 410 g OR CHEEZ WHIZ 450 g SELECTED VARIETIES


    KIRI CREAM CHEESE OR THE LAUGHING COW DIPPERS

    KIRI CREAM CHEESE OR THE LAUGHING COW DIPPERS

    2 for $7.00

    140 - 150 g, SELECTED VARIETIES OR 3.99 EA.


  • 10
    fresh basil leaves, shredded
  • Dressing:

  • 2
    clove garlic, minced
  • 3 Tbsp.
    (45 mL)
    olive oil
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    Flyer Deal  (1)
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $6.99 ea.

    750 ml - 1 L IRRESISTIBLES BALSAMIC VINEGAR 250 ml 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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