The best kind of Pasta Salad: Roasted Veg and Feta Penne Salad, For people who find pasta salads bland

Roasted Eggplant and Pepper Pasta Salad

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
olive oil

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
chilli flakes

Turn oven onto 375
Line baking sheet with foil, top with eggplant, peppers, red onion, olive oil, salt and pepper.

Roasted Eggplant and Pepper Pasta Salad

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.