12 oz. package of bowtie (farfalle) pasta
1 red bell pepper, cut into 1/2 inch pieces
1 yellow bell pepper, cut into 1/2 inch pieces
1 medium eggplant, cubed into 1 inch pieces
2-3 portebello mushrooms (tops only), sliced 3 small yellow squash (or a mixture of squash and zucchini)
1 1/2 oz. sundried tomatoes (soaked in 1/2 cup boiling water)
1/2 cup torn arugula or your favorite field greens
1/2 cup fresh basil
2 Tbsp. balsamic vinegar
2 Tbsp. garlic, minced
1/3 lb. of feta cheese, crumbled
1/4 cup and 2 Tbsp. olive oil
Preheat the oven to 450 degrees F. Line a cookie sheet with aluminum foil and spray with a non-stick spray.
In a large bowl, combine all the vegetables, garlic and the 2 Tbsp. of olive oil. Toss to coat. Bake for 25 minutes on the cookie sheet, toss occasionally.
In a pot of salted water, cook the paste until al dente. Rinse under cold water and drain.
Drain the water from the tomatoes, saving the liquid. In a large bowl, combine the pasta, arugula, basil, tomatoes and vegetables. Add the remaining oil, reserved liquid, vinegar, and feta cheese. Toss to coat. Season with salt and pepper to taste.