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.
Serve immediately. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~