Marinated Vegetarian Pasta Salad is a colorful and vibrant dish that is perfect for any occasion. Whether you are hosting a picnic, preparing a side for a barbecue, or looking for a healthy option for lunch, this salad has got you covered. It’s packed with fresh vegetables, pasta, and flavorful dressing, making it a delightful addition to your meal.
Why Make This Recipe
There are many reasons to love this Marinated Vegetarian Pasta Salad. First, it’s incredibly easy to make. You can throw together all the ingredients in one bowl, toss them with a delicious dressing, and let them marinate for a while. Second, it’s a great way to enjoy seasonal vegetables. You can use whatever veggies you have on hand, making this dish flexible and customizable. Finally, it’s a healthy option that is filling and satisfying without being heavy.
How to Make Marinated Vegetarian Pasta Salad
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)
- 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 cut into 1.25cm / 0.5″ thick semi-circles)
- 2 zucchini (cut into 1.5cm / 2/3″ chunks)
- 200g / 7oz button mushrooms (halved, large ones quartered)
- 1 bunch asparagus (ends trimmed, cut into 5cm / 2″ lengths)
- 1/4 cup (65ml) extra virgin olive oil
- 1 tsp each salt and pepper
- 3 cloves garlic (minced)
- 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
- 1/2 – 1 tsp chili flakes (adjust spice to taste)
Directions
Marinade/Dressing: In a bowl, combine 1/4 cup extra virgin olive oil, 1/3 cup lemon juice, minced garlic, sugar, salt, pepper, dried herbs, and chili flakes. Whisk until well mixed.
Roasted Vegetables: Preheat the oven to 200°C (400°F). Toss eggplant, zucchini, bell peppers, onion, mushrooms, and asparagus with a little olive oil and salt. Spread them on a baking tray and roast for about 20-25 minutes, until tender.
Pasta Salad: Cook the curly pasta according to package instructions. Drain and rinse under cold water. In a large bowl, combine the cooked pasta, roasted vegetables, crumbled feta, and parsley. Pour the marinade over the salad and toss everything together gently.
Make Ahead PRO TIP: This salad can be made a few hours in advance or even the day before. Just keep it in the fridge and let the flavors meld together.
How to Serve Marinated Vegetarian Pasta Salad
Serve this pasta salad chilled or at room temperature. It is great on its own or as a side dish for grilled meats or fish. Pair it with a glass of your favorite drink for a refreshing meal.
How to Store Marinated Vegetarian Pasta Salad
Store any leftovers in an airtight container in the refrigerator. The pasta salad will keep well for up to three days. You may need to add a little extra dressing before serving, as the pasta tends to absorb it.
Tips to Make Marinated Vegetarian Pasta Salad
- Feel free to swap out any vegetables you don’t have for your favorites.
- Adjust the amount of chili flakes based on your spice preference.
- Adding some nuts or seeds can add a nice crunch to the salad.
Variation
You can add cooked chickpeas or lentils for added protein. This makes the salad even more filling and healthy.
FAQs
1. Can I use gluten-free pasta?
Yes, you can easily use gluten-free pasta as a substitute.
2. How can I make this dish vegan?
You can omit the feta cheese or use a plant-based feta alternative to make it vegan.
3. Can I make this salad ahead of time?
Absolutely! This salad tastes even better after marinating in the fridge for a few hours or overnight.
Enjoy your Marinated Vegetarian Pasta Salad, and happy cooking!
Marinated Vegetarian Pasta Salad
Ingredients
Pasta and Vegetables
- 400 g curly pasta (dried or other of choice)
- 2 capsicum capsicum/bell peppers (1 red, 1 yellow, cut into 2.5cm / 1″ pieces)
- 1 red onion red onion (cut into wedges)
- 1 eggplant eggplant (halved lengthwise, then cut into 1.25cm / 0.5″ thick semi-circles)
- 2 zucchini zucchini (cut into 1.5cm / 2/3″ chunks)
- 200 g button mushrooms (halved, large ones quartered)
- 1 bunch asparagus (ends trimmed, cut into 5cm / 2″ lengths)
Dressing
- ¼ cup extra virgin olive oil
- ⅓ cup lemon juice
- 3 cloves garlic (minced)
- ¼ tsp white sugar
- 1 tsp salt
- 1 tsp pepper
- ½ tsp each dried basil, parsley, oregano, thyme
- ½ – 1 tsp chili flakes adjust spice to taste
Cheese and Seasonings
- 120 g feta (crumbled into big chunks)
- ¼ cup parsley (roughly chopped or chives)
Instructions
Make Marinade/Dressing
- In a bowl, combine 1/4 cup extra virgin olive oil, 1/3 cup lemon juice, minced garlic, sugar, salt, pepper, dried herbs, and chili flakes. Whisk until well mixed.
Roast Vegetables
- Preheat the oven to 200°C (400°F). Toss eggplant, zucchini, bell peppers, onion, mushrooms, and asparagus with a little olive oil and salt. Spread them on a baking tray and roast for about 20-25 minutes, until tender.
Prepare Pasta Salad
- Cook the curly pasta according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine the cooked pasta, roasted vegetables, crumbled feta, and parsley.
- Pour the marinade over the salad and toss everything together gently.
