Pasta And Vegetable Salad

Ingredients 

• 1 cup farfalle pasta
• 1 brinjal ,thinly sliced
• 1 medium onion, sliced
• 1 large tomato, peeled and cut into wedges
• 1 small red capsicum, sliced
• 1 garlic clove, sliced
• 1 1/2 tablespoons olive oil
• Salt to taste
• 1/4 teaspoon black pepper powder
• A few lettuce leaves
• 1/8 cup crumbled feta cheese 
• 3-4 fresh basil leaves, torn
• 1 1/2 tablespoons olive oil
• 3 tablespoons orange juice
• A pinch of paprika
• 3-4 black peppercorns, crushed
• Salt to taste

Method

1. Preheat the oven to 220°C. Arrange the brinjal slices, onion, tomato, red capsicum and garlic in a single layer in an ovenproof dish. Drizzle with olive oil and season with salt and pepper powder. Cook in the oven for thirty to forty minutes, or until the vegetables begin to turn brown.
2. Remove from the oven and set aside to cool. Cook the farfalle in plenty of boiling salted water till al dente (cooked but still firm to the bite). Drain and place farfalle in a bowl. Mix together all the ingredients for the dressing in a small bowl. Pour the dressing over the farfalle while it is still hot.
3. Toss well and set aside to cool. Line a serving platter with lettuce leaves. To serve, place the farfalle in the centre of the platter. Arrange the cold roasted vegetables in a pile in the centre. Sprinkle the crumbled Feta cheese and basil leaves over the salad. Serve immediately.

Nutrition Info