Vegetable Pasta Salad

• 1 zucchini, cubed
• 1 eggplant, cubed
• 1 red onion, chopped
• 1 green capsicum, chopped
• 1 clove garlic, minced
• 2 tablespoons extra virgin olive oil
• 12 ounces fusilli or 12 ounces similar large pasta, shape
• 2 tomatoes, chopped
• 100 g feta cheese, diced
• 1 cup Italian salad dressing

1. Preheat oven to 350 deg F.
2. Combine zucchini, eggplant, onion, capsicum and garlic in a baking dish.
3. Toss with olive oil.
4. Bake for abut 20 minutes.
5. Remove from oven and allow to cool.
6. Bring a large pot of water to the boil and cook the pasta until al dente.
7. Drain and rinse with cold water.
8. In a salad bowl combine the vegetables, cooled pasta, tomatoes, feta and salad dressing.
9. Toss until well mixed.
10. I just use a little extra virgin olive oil and some white wine vinegar or cider vinegar with a few fresh herbs for my dressing.

zucchini, eggplant, red onion, green, clove garlic, extra virgin olive oil, fusilli, tomatoes, feta cheese, italian salad dressing

Taken from www.food.com/recipe/vegetable-pasta-salad-49555 (may not work)