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Summer Harvest Pasta Salad

  • 1 green bell pepper, chopped
  • 1 yellow pepper, chopped
  • 1 medium eggplant, cubed
  • 2 yellow squash, cubed
  • 2 cups of broccoli, chopped
  • 1 pint cherry tomatoes
  • 5 tbsp extra virgin olive oil, divided
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 cup torn arugula leaves
  • 1/2 cup chopped fresh basil
  • 2 tbsp balsamic vinegar
  • 2 – 3 cloves of garlic, minced
  • 1 (12 ounce) package of small pasta (elbows, bowties or rotini)
  • 2/3 cup Feta cheese (optional)
  1. Preheat oven to 450 degrees. Spray a baking dish with non-stick cooking spray
  2. In a medium bowl toss the peppers, eggplant, squash, broccoli and tomatoes with 2 tablespoons of the olive oil, salt, and pepper. Spread evenly into the baking dish.
  3. Bake vegetables for 10 minutes
  4. Remove from oven. Drizzle 1 tbsp olive oil over vegetables and toss. Return vegetables to oven and bake for an additional 15 minutes.
  5. Cook pasta according to package instructions.
  6. In a large bowl, combine the roasted vegetables, cooked pasta, arugula, and basil. Mix in remaining olive oil, balsamic vinegar, feta (if desired), and garlic. Toss to coat.
  7. Season with salt and pepper to taste. This pasta salad can be served hot or chilled.
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