Bold Mediterranean flavors, savory roasted vegetables and hearty whole-wheat pasta—what’s not love? If you aren’t a fan of feta, substitute goat cheese or leave out the cheese altogether.
|2 small zucchini, sliced into 1/2-inch half-moons||2 cloves garlic, finely chopped, for the dressing|
|1 pint grape tomatoes||1 teaspoon dried oregano, for the dressing|
|2 tablespoons extra-virgin olive oil||1/2 teaspoon Dijon mustard, for the dressing|
|1/2 teaspoon salt||3 tablespoons red wine vinegar, for the dressing|
|Pepper to taste||1 teaspoon salt|
|8 ounces whole-wheat penne pasta or other medium-size pasta||Pepper to taste, for the dressing|
|1/2 cup raisins||1/3 cup extra-virgin olive oil, for the dressing|
|1 cup cubed feta cheese|
Preheat oven to 400 degrees F. Line a baking pan with parchment paper or aluminum foil. In a medium bowl, stir together the zucchini, tomatoes, olive oil, salt and pepper. Transfer veggies to the tray and roast for 30 minutes, stirring once or twice.
In the meantime, bring a large pot of salted water to a boil. Cook the penne according to package directions. Drain and rinse with cold water. Pat dry with paper towels and transfer to a large bowl.
To make the dressing: In a medium bowl, whisk together the garlic, oregano, mustard, red wine vinegar, salt and pepper to taste. Slowly add in the olive oil, whisking continuously.
Add the roasted vegetables, raisins and feta to the penne, mixing gently. Stir in the dressing. Taste for seasoning, adding salt and pepper if necessary.
If making ahead and storing in the refrigerator, remove the salad from the fridge at least 30 minutes before serving, if possible.
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