Marinated Vegetarian Pasta Salad
User Reviews
5.0
249 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Marinating
30 mins
-
Total Time
1 hr 15 mins
-
Servings
8 - 10
-
Calories
513 kcal
-
Course
Side Dish, Main Course
-
Cuisine
American
Marinated Vegetarian Pasta Salad
Report
Recipe video above! How do you make the best ever vegetable pasta salad? MARINATE the veggies. Roast or BBQ any veg you want, then toss in a marinade so they absorb the flavour while hot before mixing through pasta. This is a big, fat JUICY flavour loaded pasta salad that lasts for days and days - see PRO TIP for keeping pasta salads juicy!
Share:
Ingredients
- 400g / 14oz curly pasta , dried (or other of choice)
- 1/4 cup parsley , roughly chopped (or chives)
- 120g / 4oz feta , crumbled into big chunks
Vegetables (Note 1):
- 2 capsicum/bell peppers (1 red, 1 yellow), cut into 2.5cm / 1" pieces
- 1 red onion , cut into wedges
- 1 eggplant , halved lengthwise, then 1.25cm/ 0.5" thick semi circles
- 2 zucchini , cut into 1.5cm / 2/3" chunks (see video)
- 200g/ 7oz button mushrooms , halved (large ones quartered)
- 1 bunch asparagus , ends trimmed, cut into 5cm/2" lengths
Roasting:
- 1/4 cup (65ml) extra virgin olive oil
- 1 tsp each salt and pepper
- 3 cloves garlic , minced
Marinade / Dressing:
- 1/3 cup (85ml) lemon juice
- 1/3 cup (85ml) extra virgin olive oil
- 2 tsp white sugar
- 2 garlic cloves , minced
- 1/2 tsp each salt and pepper
- 1/2 tsp each dried basil, parsley, oregano, thyme (Note 2)
- 1/2 - 1 tsp chilli flakes (adjust spice to taste, Note 3)
Add to Shopping List
Instructions
Marinade/Dressing:
- Place ingredients in a jar and shake well. Set aside 10 minutes+.
Roasted Vegetables:
- Preheat oven to 250°C/480°F (230°F fan) - super high heat replicates BBQ charred edges.
- Toss veggies in oil - Place all vegetables other than asparagus in a large bowl. Drizzle with oil, sprinkle with salt, pepper and garlic, toss.
- Spread vegetables on 2 trays (fill one less than the other). Roast 25 minutes, tossing once.
- Add asparagus - Drizzle asparagus with oil and pinch of salt and pepper. Add into oven for last 5 minutes.
- BBQ Option: See Marinated BBQ Vegetables for directions.
Pasta salad:
- Marinate veggies - Transfer vegetables into large bowl, pour over 1/2 the Dressing. Toss, then leave to marinate for 30 minutes to 3 hours.
- Cook pasta + 2 minutes: In large pot of salted water, cook pasta per packet directions but ADD 2 minutes to the cook time (Note 5 for why). Drain and return pasta into pot.
- Add vegetables, including veg juices, into the pasta pot. Add remaining Dressing and parsley, then toss. Set aside for 15 minutes to cool slightly.
- Serve! Sprinkle with feta and serve! Keeps 4 - 5 days, serve at room temp.
Make ahead PRO TIP (Note 4):
- SCOOP OUT a mug of pasta cooking water just before draining. Add 3 tbsp water to reserved Dressing (after marinating veg), shake well. Use this Dressing per above, but reserve 3 tbsp to freshen up pasta salad on Day 2 onwards.
- Freshen up pasta salad: Bring to room temp or briefly microwave (cold pasta = dry) to warm gently. Toss with Reserved Dressing then serve.
Notes
- SERVINGS: Serves 5 to 6 as a meal, or 8 - 10 as a side.
- Vegetables - feel free to switch up as desired., any roast-able veggies will be great! Also note, it looks like a huge volume uncooked but it shrinks by about 30% once cooked!
- Herbs - you want 2 tsp in total, just sub / double up on what you have. Or use a Mixed Herbs or Italian Herbs.
- Chilli Flakes - aka red pepper flakes. I use 1 tsp because I like the buzz of heat!
- PRO TIP to keep pasta salads juicy when making ahead (as they tend to dry out the next day) - increase volume of dressing by shaking it up with pasta cooking water. Starch in water emulsifies with fat in dressing = more dressing volume, same amount of flavour = can reserve some dressing = juicier pasta salad.
- Also, cold pasta is drier. Let it come to room temp or even microwave briefly, the toss with reserved Dressing!
- Cook pasta until extra soft because pasta firms up when cool. By cooking the pasta beyond al dente, it keeps the pasta softer even when refrigerated. So much more pleasant to eat!
- Storage - Great fresh, even better on Day 2! I've kept this for 4 - 5 days and it still tasted great, I added a squeeze of fresh lemon. Best served at room temperature.
- Nutrition per serving, assuming 8 serves.
- 25 min roasting - listed veggies, cauliflower, carrots, corn on cob (cut kernels off), parsnip, root veg, pumpkin
- 15 - 20 min - broccoli, broccolini, fennel, beetroot (cubes), leeks
- 5 minutes - asparagus, green beans, peas.
- No cook - olives, artichokes, sun dried tomatoes and other pickled/antipasto veg, tomato, cucumbers, leafy greens.
Nutrition Information
Show Details
Calories
513cal
(26%)
Carbohydrates
71g
(24%)
Protein
12g
(24%)
Fat
24g
(37%)
Saturated Fat
5g
(25%)
Cholesterol
14mg
(5%)
Sodium
631mg
(26%)
Potassium
870mg
(25%)
Fiber
6g
(24%)
Sugar
17g
(34%)
Vitamin A
1412IU
(28%)
Vitamin C
176mg
(196%)
Calcium
130mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8- 10
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Calories | 513cal | 26% |
| Carbohydrates | 71g | 24% |
| Protein | 12g | 24% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 14mg | 5% |
| Sodium | 631mg | 26% |
| Potassium | 870mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 17g | 34% |
| Vitamin A | 1412IU | 28% |
| Vitamin C | 176mg | 196% |
| Calcium | 130mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
249 reviews
Excellent
Other Recipes
You'll Also Love
