Directions:

1. Preheat oven to 450 degrees F. Line a cookie sheet with tin foil and spray with non-stick cooking spray.

2. In a medium bowl combine all the vegetables, 2 tablespoons of the olive oil, salt, and pepper and toss with hands to coat. Bake for 25 minutes on the lined cookie sheet, tossing occasionally, until browned.

3. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

4. Drain the softened tomatoes and reserve the water.

5. In a large bowl, combine pasta arugula, basil, sundried tomatoes and vegetables. Add remaining olive oil, reserved water from tomatoes, garlic, balsamic vinegar and feta cheese; toss to coat. Season with salt and pepper to taste. Serve immediately or refrigerate until chilled.