Greek Penne Pasta

A refreshing and mouth watering pasta salad

26 February 2015

Serves 4
Preparation Time 10 minutes
Cooking Time 30 minutes
Oven Temperature 200°C
Kilojoules Per Portion 2 582

1 red onion, sliced
1 small punnet cherry tomatoes
1 small brinjal, diced
4 babymarrows, sliced
olive oil, for drizzling
500g penne pasta
handful Kalamata olives, pitted and halved
2 rounds Greek-style feta cheese, crumbled

1 Place the vegetables in a roasting dish and drizzle with olive oil. Roast for 30 minutes in a preheated oven.
2 Meanwhile, boil the pasta in a large pot of salted water until al dente. Drain and keep warm.
3 Add the roasted vegetables to the pasta. Stir through and scatter with the olives and feta. Season to taste and serve immediately.

Text and image: Ideas