Vegetable Pasta Salad II

Ingredients

• 1 zucchini, cubed
• 1 eggplant, cubed
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 clove minced garlic
• 2 tablespoons olive oil
• 1 (12 ounce) package rotini/corkscrew pasta
• 2 chopped tomatoes
• 3 ounces diced feta cheese
• 1 cup Italian-style salad dressing

Directions

Preheat oven to 350 degrees F (175 degrees C).

Combine zucchini, eggplant, onion, bell pepper and garlic in a baking dish. Toss with olive oil. Bake for about 20 minutes. Remove from oven and cool.

Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.

In a bowl combine vegetable mixture, cooled pasta, tomatoes, Feta cubes, and salad dressing; toss until well mixed.