Roasted Vegetable Pasta Salad with Feta and a light honey and lemon dressing, a delicious vegetarian summer recipe that is light, yet filling, and healthy too. It goes well everyone in the fam, and can be enjoyed as a quick lunch, picnic or a light dinner. Absolutely delicious! Roasted peppers, mushrooms, aubergines (eggplant), onion and zucchini (courgettes), but any other vegetables can do. Leave the cheese out, and you get a vegan salad.
Boil the pasta according to the packet instructions.
When ready, drain the water, and leave to cool completely.
Peel and chop the onion into chunks, and cut the peppers, aubergine, courgette and mushrooms into big chunks too.
Drizzle with olive oil, and bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 20-25 minutes or until tender.
To make the dressing, squeeze the 2 lemons, and mix their juice with the honey, minced garlic, oil, salt, pepper and herbs.
In a large bowl, mix the cooked pasta with the roasted vegetables, feta cheese, and drizzle over the dressing.
Give it a good stir, and garnish with fresh parsley.