Charred roasted peppers, eggplant, and squash tossed with farfalle, sun-dried tomatoes, fresh basil, arugula, and crumbled feta in a balsamic-garlic dressing — wonderful warm or at room temperature.
Servings
6
Prep time
20 min
Cook time
40 min
Total time
1 hr
Ingredients — 6 servings
| Ingredient | Quantity | Unit |
|---|---|---|
| Red bell pepper, cut into ½-inch pieces | 1 | — |
| Yellow bell pepper, chopped | 1 | — |
| Medium eggplant, cubed | 1 | — |
| Small yellow squash, sliced ¼-inch thick | 3 | — |
| Extra virgin olive oil, divided | 6 | tbsp |
| Salt | ¼ | tsp |
| Ground black pepper | ¼ | tsp |
| Sun-dried tomatoes, soaked in ½ cup boiling water | 1½ | oz |
| Fresh arugula, torn | ½ | cup |
| Fresh basil, chopped | ½ | cup |
| Balsamic vinegar | 2 | tbsp |
| Garlic, minced | 2 | tbsp |
| Feta cheese, crumbled | 4 | oz |
| Farfalle pasta | 12 | oz |
Directions
1
Soak the sun-dried tomatoes. Before you start anything else, place the sun-dried tomatoes in a small bowl and cover with ½ cup boiling water. Set aside to rehydrate while you prepare the rest of the dish — reserve the soaking water, you'll need it later.
2
Roast the vegetables. Preheat the oven to 450°F (230°C). Line a baking sheet with foil and coat with cooking spray. In a large bowl, toss the red and yellow bell peppers, eggplant, and squash with 2 tablespoons of olive oil, salt, and pepper until evenly coated. Spread across the prepared baking sheet and roast for 25 minutes, tossing once or twice, until lightly charred and tender.
3
Cook the pasta. While the vegetables roast, bring a large pot of salted water to a boil. Cook the farfalle for 10 to 12 minutes until al dente, then drain and transfer to a large bowl.
4
Assemble the salad. Drain the softened sun-dried tomatoes, keeping the soaking liquid. Add the roasted vegetables, sun-dried tomatoes, arugula, and basil to the bowl with the pasta. Drizzle over the remaining 4 tablespoons of olive oil, the reserved tomato soaking water, balsamic vinegar, and minced garlic. Scatter the crumbled feta over the top and toss everything together to coat well. Taste and adjust salt and pepper as needed.
5
Serve. Enjoy immediately while warm, at room temperature, or cover and refrigerate until chilled. Pairs beautifully with crusty French bread and a simple green salad.
Cook's notes
Don't discard the tomato water
The liquid from soaking the sun-dried tomatoes is packed with concentrated flavor — it acts as part of the dressing and ties the whole dish together. Make sure to set it aside before draining the tomatoes.
High heat is key for roasting
450°F may feel high, but it's exactly what gives the vegetables their lightly charred, caramelized edges rather than a steamed, soft result. Make sure the vegetables are spread in a single layer with space between them — overcrowding causes steaming.
Great as a make-ahead dish
This salad holds up beautifully in the fridge for up to 2 days. The flavors deepen as it sits. If serving chilled, add the arugula and fresh basil just before serving to keep them from wilting.
Nutrition per serving
| Nutrient | Amount | Nutrient | Amount |
|---|---|---|---|
| Calories | 446 kcal | Saturated fat | 5 g |
| Protein | 14 g | Cholesterol | 17 mg |
| Total carbohydrate | 57 g | Sodium | 324 mg |
| Dietary fiber | 7 g | Calcium | 159 mg |
| Total sugars | 9 g | Vitamin C | 76 mg |
| Total fat | 20 g | Potassium | 563 mg |
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