Marinated Vegetarian Pasta Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Marinating
30 mins
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Total Time
1 hr 15 mins
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Servings
8 - 10
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Calories
513 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Marinated Vegetarian Pasta Salad
Description
The salad features a mix of bell peppers, red onion, eggplant, zucchini, button mushrooms, and asparagus, all roasted with olive oil, garlic, salt, and pepper at a high oven temperature to replicate a charred, slightly smoky taste. The vegetables are marinated briefly in a lemon juice and olive oil dressing infused with sugar, garlic, and a blend of dried herbs, along with optional chili flakes for mild heat.
Pasta is cooked with extra time beyond al dente to ensure softness after cooling. Once drained, it is combined with the marinated vegetables and their flavorful juices. Crumbled feta cheese adds a creamy texture and salty contrast. The salad can be served at room temperature, making it suitable as a hearty side or light meal.
To keep the pasta salad moist if stored, reserve some dressing mixed with pasta cooking water to re-toss before serving. This helps prevent dryness on subsequent days. The salad benefits from refrigeration but is best served at room temperature or gently reheated slightly. It keeps well for up to 4-5 days and offers flexibility to substitute in other roastable vegetables as preferred.
Ingredients
- 400g / 14oz pasta dried (or other of choice, curly
- 1/4 cup parsley , roughly chopped (or chives)
- 120g / 4oz feta cheese crumbled into big chunks
Vegetables (Note 1):
- 2 bell pepper 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 asparagus ends trimmed, cut into 5cm/2" lengths, bunch
Roasting:
- 1/4 cup (65ml) extra virgin olive oil
- 1 tsp salt
- 1 tsp black 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 minced, cloves
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp basil Note 2, dried
- 1/2 tsp parsley
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/2 - 1 tsp chili flakes adjust spice to taste, Note 3
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
- This recipe serves 5-6 as a main dish or 8-10 as a side, using versatile roastable vegetables.
- Adjust herbs to total about 2 teaspoons using fresh or dried to suit what you have on hand.
- Control the chili flakes amount to match your preferred spice level.
- Cook pasta beyond al dente to keep it tender even when chilled, improving texture.
- To keep the salad juicy for make-ahead meals, mix some dressing with pasta cooking water and toss before serving to prevent dryness.
- Serve pasta salad at room temperature or slightly warmed for best taste and texture.
- Leftovers store well for 4-5 days and can be refreshed with a squeeze of lemon juice.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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