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Ingredients

• 1 red bell pepper, cut into 1/2 inch pieces
• 1 yellow bell pepper, chopped
• 1 medium eggplant, cubed
• 3 small 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
• 1/2 cup torn arugula leaves
• 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

Description

This Salad Is Best Served Warm So All Of The Fabulous Flavors Can Strut Their Stuff. The Veggies Are Roasted For This Salad And Then Combined With Bow Tie Pasta, Arugula, Sun-dried Tomatoes, Basil, And A Splash Of Olive Oil.

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