Make plenty of this hearty pasta salad for dinner so you can enjoy the leftovers in your lunchbox tomorrow!
Ingredients
- 200g feta, crumbled into large pieces
- 400g penne rigate
- 200g finger eggplants, cut into 1cm slices
- 85g baby spinach leaves
- 1/2 cup black olives
- 250g cherry tomatoes, halved
- 1/4 cup olive oil
Method
- Step 1Pre-heat oven to 200°C. Place the tomatoes, eggplant and fetta on a baking tray lined with baking paper. Drizzle with oil and sprinkle with salt and pepper. Cook for 20-25 minutes until soft and golden. Keep warm.
- Step 2Meanwhile, cook penne in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain and return to the pan. Toss the roasted vegetables, olives and spinach through the pasta, and serve warm or cold.
- Low sugar
- Vegetarian
Nutrition
2861 kj
Energy
32g
Fat Total
11g
Saturated Fat
7g
Fibre
22g
Protein
33mg
Cholesterol
891.64mg
Sodium
3g
Carbs (sugar)
74g
Carbs (total)
All nutrition values are per serve
- Author: Kate Murdoch
- Image credit: Oliver Ford
- Publication: Taste.com.au
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