Greek Pasta Salad With Fresh Oregano and Dill
This fun salad is served as a main meal. It’s served warm, but it’s also tasty the next day served cold. It’s a mix between a pasta and a Greek salad and is packed with fresh chopped dill and oregano.
1/3 cup extra-virgin olive oil
1/2 teaspoon salt
1 eggplant, peeled and cut into 1-inch cubes
1 yellow pepper cut into 1-inch cubes
1 small red onion, Cut in half and then sliced into 4th’s
4 cups dry penne
2 cups English cucumber, cut into 1-inch cubes
12 Kalamata olives, pitted and sliced
2 medium tomatoes, cubed
2 tablespoons fresh chopped dill
1 tablespoon fresh chopped oregano
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 clove garlic, minced
1/2 cup feta cheese
Preheat oven to 450° F.
Place eggplant, pepper and red onion in a big bowl, toss with 1/3 cup olive oil and salt.
Place vegetables in a single layer on a large baking sheet lined with parchment paper.
Place in oven and cook 10 minutes, then toss vegetables and cook another 10 minutes. Remove and set aside.
In a pot of boiling salted water, cook penne until al dente. Drain. Place pasta in a large bowl. Add the roasted vegetables, cucumber, Kalamata olives, tomatoes, dill and oregano.
In a separate small bowl, combine olive oil, lemon juice and garlic. Pour over pasta and mix well. Season with salt and pepper.
Sprinkle feta cheese on top and serve.
Other salad recipes to try:
Spinach salad with radishes, garbanzo beans, blueberries and farro
Veggie stir-fry with tofu wedges, quinoa and tahini
Spinach salad with strawberries, grilled balsamic chicken, feta and almonds