I don't like most pasta salads, for such a delicious food, there are so many cold loveless cousins. One if the few exceptions is well frankly the old spinach orzo feta salad, the other is this that features roasted veg, more feta and pinenuts.
1 eggplant, 1 inch pieces
2 bell peppers, 1 inch pieces
1 red onion, large chop
1 lb Pasta of choice, this is gluten free rice penne, but anything works
2 tbsp red wine vinegar
2 tbsp olive oil
2 scallions, chopped
1 cup feta
1/3 cup pine nuts, toasted
Turn oven onto 375
Line baking sheet with foil, top with eggplant, peppers, red onion, olive oil, salt and pepper.
Roast for 30 minutes, or until edges are brown. Toss a couple of times while cooking.
Combine olive oil, vinegar, salt, pepper and chilli flakes for dressing.
Cook pasta according to package direction. After draining, pour dressing on hot pasta.
Add in roasted veg.
Top with scallions, broken up feta, and pine nuts.
Serve warm, room temp, cold, anything goes.