Description
This Marinated Vegetarian Pasta Salad features roasted seasonal vegetables, tender pasta, and a zesty homemade lemon-herb dressing. Packed with flavor, it stays juicy and delicious for days, making it perfect for meal prep, picnics, or gatherings. Enjoy a satisfying, colorful, and versatile dish that’s as good as a main as it is a side.
Ingredients
Units
Scale
Pasta & Add-ins
- 400g / 14oz curly pasta, dried (or other pasta of choice)
- 1/4 cup parsley, roughly chopped (or chives)
- 120g / 4oz feta, crumbled into big chunks
Vegetables
- 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
- 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 salt
- 1 tsp 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 salt
- 1/2 tsp pepper
- 1/2 tsp dried basil
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 – 1 tsp chilli flakes (adjust to taste)
Instructions
- Prepare the Dressing: Place all marinade/dressing ingredients in a jar. Shake well to combine and set aside for at least 10 minutes to allow flavors to meld.
- Roast the Vegetables: Preheat your oven to 250°C/480°F (or 230°C fan-forced). In a large bowl, toss all vegetables except asparagus with olive oil, salt, pepper, and minced garlic. Spread the vegetables on two trays (one more filled than the other) and roast for 25 minutes, tossing once during cooking.
- Add Asparagus: Drizzle asparagus with a touch of oil, season with salt and pepper, and add to the trays for the last 5 minutes of roasting. Remove all vegetables from the oven when done.
- Marinate the Vegetables: Transfer roasted vegetables to a large bowl and pour over half of the prepared dressing. Toss well to coat and let the mixture marinate for 30 minutes to 3 hours for optimal flavor.
- Cook the Pasta: Cook the pasta in a large pot of salted water, following packet instructions but adding 2 extra minutes to the cooking time so it’s slightly softer (this helps once chilled). Drain and return pasta to the pot.
- Combine and Assemble: Add the marinated vegetables (with juices) to the cooked pasta in the pot. Pour over the remaining dressing and chopped parsley. Toss everything together well and let sit for about 15 minutes to allow the flavors to blend and the salad to cool slightly.
- Serve: Sprinkle crumbled feta on top just before serving. The salad is best enjoyed at room temperature and keeps well for 4–5 days in the fridge.
- Make Ahead Tip: For a juicier salad over several days, reserve some pasta cooking water before draining. Add 3 tbsp water to any remaining dressing and shake well. Use some to freshen up the salad before serving on subsequent days.
Notes
- Feel free to change up the vegetables with any that roast well, such as cauliflower, carrots, pumpkin, or root vegetables.
- Chilli flakes are optional and spice level can be adjusted to preference.
- For extra juicy pasta salad, use reserved pasta cooking water in the dressing as described in the pro tip.
- Cold pasta can be drier; bring salad to room temp or gently microwave before serving, then add reserved dressing if needed.
- Salad keeps for 4–5 days, making it perfect for meal prep or leftovers.
- Letting the pasta cook slightly past al dente ensures it remains pleasant after refrigerating.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 385
- Sugar: 7g
- Sodium: 617mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 18mg
