Pasta Salad with Roasted Vegetables and Feta

Preparation

1. Step 1

   Position the oven racks so that they are evenly spaced, with one rack in the center of the oven. Preheat the oven to convection roast at 450°F. Cover a shallow-rimmed pan with foil and coat with nonstick spray.

   Step 2

   In a medium bowl, toss the peppers, eggplant, zucchini, and tomato with 2 tablespoons of the olive oil, the salt, and pepper. Arrange the peppers skin side up on the prepared pan. Place the tomato halves cut side down on the pan and scatter the eggplant and zucchini around them in an even layer.

   Step 3

   Roast on the center rack for 15 minutes or just until the peppers are seared and the edges of the eggplant are browned. Remove from the oven. Peel the skins off the peppers, cut them into 1/2-inch strips, and place them in a large bowl. Remove the skin from the tomato and chop the flesh; add to the peppers. Add the eggplant, zucchini, sun-dried tomatoes, arugula, basil, the remaining 4 tablespoons olive oil, vinegar, garlic, and cooked pasta. Toss to coat.

   Step 4

   Put the mixture in a large shallow bowl or platter and sprinkle with the feta.

   Step 5

   Serve immediately or at room temperature, or refrigerate for later use. Bring to room temperature before serving.