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Roasted tomato, eggplant and fetta pasta salad

  • 0:08 Prep
  • 0:25 Cook
  • 4 Servings


  • 200g feta, crumbled into large pieces
  • 400g penne rigate
  • 200g finger eggplants, cut into 1cm slices
  • 85g baby spinach leaves
  • 1/2 cup black olives
  • 250g cherry tomatoes, halved
  • 1/4 cup olive oil


  • 1
    Pre-heat oven to 200°C. Place the tomatoes, eggplant and fetta on a baking tray lined with baking paper. Drizzle with oil and sprinkle with salt and pepper. Cook for 20-25 minutes until soft and golden. Keep warm.
  • 2
    Meanwhile, cook penne in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain and return to the pan. Toss the roasted vegetables, olives and spinach through the pasta, and serve warm or cold.

Source: taste.com.au


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