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Roasted tomato, eggplant and fetta pasta salad
Roasted tomato, eggplant and fetta pasta salad
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Prep Time:
8 minutes
Cook Time:
25 minutes
Total Time:
33 minutes
Prep a big batch of this satisfying pasta salad for dinner, and look forward to a delicious lunchbox meal tomorrow!
Ingredients:
  • 200g feta, crumbled into large pieces
  • 400g penne rigate
  • 200g finger eggplants, cut into 1cm slices
  • 85g baby spinach leaves
  • 125.00 ml black olives
  • 250g cherry tomatoes, halved
  • 56.88 gm olive oil
Instructions:
  • Preheat your oven to 200°C. Arrange tomatoes, eggplant, and feta on a baking tray lined with parchment paper. Drizzle with oil, sprinkle with salt and pepper, then bake for 20-25 minutes until tender and golden. Keep warm.
  • Cook penne in a pot of salted boiling water until al dente as per packet directions. Drain and return to the pot. Mix in the roasted vegetables, olives, and spinach. Serve warm or cold.

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