Run to your kitchen and make this pronto!

I don't know about you, but we get pretty burnt out around here with the same handful of recipes.  I've tried to be more intentional as of late to: a) eat at home more; b) get more creative in the kitchen; c) cook with more "whole" foods.  The latter can be difficult on a modest food budget that doesn't always afford organic, but there's still room for opportunity.  This weekend we loaded up on the produce and I went perusing allrecipes.com for a summer pasta dish filled with veggies.  I hit the jackpot with this recipe, as it makes a generous portion and is delicious hot or chilled.  So without further adieu, I bring you Greek Pasta Salad.  Bon appetit!

Greek Pasta Salad

• 1 red bell pepper, cut into 1/2 inch pieces
• 1 yellow bell pepper, chopped
• 1 medium eggplant, cubed
• 2 medium yellow squash, cut in 1/4 inch slices
• 6 tablespoons extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 ounces sun-dried tomatoes, soaked in 1/2 cup boiling water (*or jarred SDT work well)
• 1/2 cup torn arugula leaves (*I used fresh spinach)
• 1/2 cup chopped fresh basil
• 2 tablespoons balsamic vinegar
• 2 tablespoons minced garlic
• 4 ounces crumbled feta cheese
• 1 (12 ounce) package farfalle pasta (*whole wheat pasta is equally yummy)

1. Preheat oven to 450 degrees F (230 degrees C). Line a cookie sheet with foil, and spray with non-stick cooking spray.
2. In a medium bowl toss the red bell pepper, yellow bell pepper, eggplant, and squash with 2 tablespoons of the olive oil, salt, and pepper. Arrange on the prepared cookie sheet.
3. Bake vegetables 25 minutes in the preheated oven, tossing occasionally, until lightly browned.
4. In a large pot of salted boiling water, cook pasta 10 to 12 minutes, until al dente, and drain.
5. Drain the softened sun-dried tomatoes and reserve the water. In a large bowl, toss together the roasted vegetables, cooked pasta, sun-drained tomatoes, arugula, and basil. Mix in remaining olive oil, reserved water from tomatoes, balsamic vinegar, garlic, and feta cheese; toss to coat. Season with salt and pepper to taste. Serve immediately, or refrigerate until chilled.