Marinated Vegetable Pasta Salad with Feta
Curly pasta tossed with roasted vegetables, feta, and a lemon herb dressing.
Equipment
- Large baking tray
- Large bowl
- Pot for pasta
- Whisk
Ingredients
Main Ingredients
- 14 oz curly pasta rotini or fusilli; for the salad
- 2 bell peppers 1 red and 1 yellow, cut into 1 inch pieces; for the salad
- 1 red onion cut into wedges; for the salad
- 1 eggplant halved lengthwise and cut into 1/2 inch half moons; for the salad
- 2 zucchini cut into 2/3 inch chunks; for the salad
- 7 oz button mushrooms halved, large ones quartered; for the salad
- 1 bunch asparagus ends trimmed, cut into 2 inch lengths; for the salad
- 2 tbsp olive oil for roasting the vegetables
- ¼ tsp kosher salt for roasting the vegetables
- 4 oz feta crumbled into large chunks; for the salad
- ¼ cup chopped fresh parsley or chives; for the salad
- ¼ cup extra virgin olive oil for the dressing
- ⅓ cup lemon juice for the dressing
- 3 cloves garlic minced; for the dressing
- ¼ tsp white sugar for the dressing
- ½ tsp kosher salt for the dressing
- ½ tsp black pepper for the dressing
- ½ tsp each dried basil, parsley, oregano, and thyme for the dressing
- ½ tsp chili flakes for the dressing; up to 1 teaspoon for more heat
Instructions
Cooking
- Dressing. Whisk the olive oil, lemon juice, garlic, sugar, salt, pepper, herbs, and chili flakes in a large bowl. Heat. Heat the oven to 400 degrees F and line a large baking tray with parchment.
- Roast. Toss the vegetables with 2 tablespoons of oil and 1/4 teaspoon of salt, spread in a single layer, and roast 20 to 25 minutes until tender and browned.
- Boil. Cook the pasta in salted water per the package, drain, and rinse under cold water.
- Combine. Add the pasta, roasted vegetables, feta, and parsley to the dressing.
- Toss. Toss gently so the feta stays in chunks.
- Rest. Rest 15 minutes at room temperature or chill a few hours before serving.
Notes
Substitutions: Use cherry tomatoes, broccoli, or yellow squash in place of any vegetable, and chickpeas in place of feta.
Tips: Roast in a single layer, rinse the pasta, and dress while warm.
Storage: Refrigerate up to 3 days. Do not freeze.