Greek Pasta Salad with Roasted Vegetables and Feta

Preheat oven to 450 degrees F (230 degrees C). Line a cookie sheet with foil and spray with non-stick cooking spray.

In a medium bowl toss the red bell pepper yellow bell pepper eggplant and squash with 2 tablespoons of the olive oil salt and pepper. Arrange on the prepared cookie sheet.

Bake vegetables 25 minutes in the preheated oven tossing occasionally until lightly browned.

In a large pot of salted boiling water cook pasta 10 to 12 minutes until al dente and drain.

Drain the softened sun-dried tomatoes and reserve the water. In a large bowl toss together the roasted vegetables cooked pasta sun-drained tomatoes arugula and basil. Mix in remaining olive oil reserved water from tomatoes balsamic vinegar garlic and feta cheese; toss to coat. Season with salt and pepper to taste. Serve immediately or refrigerate until chilled.