This is a creative salad that's full of flavor!
Preheat the oven to 450-degrees. Line a cookie sheet with aluminum foil and spray with a non-stick spray.
In a large bowl, combine all the vegetables, garlic and the 2 tablespoons of olive oil. TOss to coat. Bake for 25 minutes on the cookie sheet, toss occasionally.
In a pot of salted water, cook the pasta until al dente. Rinse under cold water and drain.
Drain the water from the tomatoes, saving the liquid. In a large bowl, combine the pasta, arugula, basil, tomatoes and feta cheese. Toss to coat. Season with salt and pepper to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (338g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 97 (29%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 63.8mg||20 %|
|Sodium 454.3mg||16 %|
|Potassium 1022.8mg||27 %|
|Total Carbohydrate 49.5g||15 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 43.6g|
|Protein 14.3g||20 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 340
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