Greek Pasta Salad with Fresh Oregano and Dill

Greek Pasta Salad Spiced with Fresh Oregano and Dill

This fun salad is served as a main meal. It's served warm, but it’s also tasty the next day served cold. It's a mix between a pasta and a Greek salad and is packed with fresh chopped dill and oregano.Greek

Pasta Salad With Fresh Oregano and Dil

Serves 6

1/3 cup extra-virgin olive oil

1/2 teaspoon salt

1 eggplant, peeled and cut into 1-inch cubes

1 yellow pepper cut into 1-inch cubes

1 small red onion, Cut in half and then sliced into 4th's

4 cups dry penne

2 cups English cucumber, cut into 1-inch cubes

12 Kalamata olives, pitted and sliced

2 medium tomatoes, cubed

2 tablespoons fresh chopped dill

1 tablespoon fresh chopped oregano

Dressing:

1/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1 clove garlic, minced

1/2 cup feta cheese

Directions:

Preheat oven to 450° F.

Place eggplant, pepper and red onion in a big bowl, toss with 1/3 cup olive oil and salt.

Place vegetables in a single layer on a large baking sheet lined with parchment paper.

Place in oven and cook 10 minutes, then toss vegetables and cook another 10 minutes. Remove and set aside.

In a pot of boiling salted water, cook penne until al dente. Drain. Place pasta in a large bowl. Add the roasted vegetables, cucumber, Kalamata olives, tomatoes, dill and oregano.

In a separate small bowl, combine olive oil, lemon juice and garlic. Pour over pasta and mix well. Season with salt and pepper.

Sprinkle feta cheese on top and serve.