Colorful marinated vegetarian pasta salad with fresh vegetables and herbs

Marinated Vegetarian Pasta Salad

ByCasey Monroe

Why Make This Recipe

Marinated Vegetarian Pasta Salad is a delightful and vibrant dish perfect for any occasion. It’s not just a side; it shines as a main meal or a picnic favorite. Packed with colorful vegetables and bursting with flavor, this pasta salad is both healthy and satisfying. The marinade adds a zesty kick, making each bite refreshing and delicious. Plus, it’s easy to prepare and can be made ahead of time, making it a fantastic choice for busy days.

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 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:

  1. In a bowl, mix together 1/4 cup extra virgin olive oil, lemon juice, sugar, 2 minced garlic cloves, salt, pepper, dried basil, parsley, oregano, thyme, and chili flakes. Set aside.

Roasted Vegetables:

  1. Preheat your oven to 200°C (400°F).
  2. On a baking tray, place the eggplant, zucchini, mushrooms, red onion, and bell peppers.
  3. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat well.
  4. Roast for about 25–30 minutes, or until the vegetables are tender and slightly charred.

Pasta Salad:

  1. While the vegetables are roasting, cook the pasta according to package instructions. Drain and rinse under cold water.
  2. In a large bowl, combine the cooked pasta, roasted vegetables, asparagus, parsley, and feta cheese.
  3. Pour the dressing over the pasta salad and toss gently to combine.

Make Ahead PRO TIP:

  • This salad can be made a day ahead. Let it chill in the fridge for the flavors to meld together.

How to Serve Marinated Vegetarian Pasta Salad

Serve this pasta salad chilled or at room temperature. It can be a standalone dish or a side for grilled meats or baked goods. Add extra feta or nuts on top for added crunch and flavor!

How to Store Marinated Vegetarian Pasta Salad

Store any leftovers in an airtight container in the refrigerator. The pasta salad will keep well for 3–4 days. As it sits, the flavors will continue to develop, making it even tastier!

Tips to Make Marinated Vegetarian Pasta Salad

  • Use seasonal vegetables for the best flavor and freshness.
  • Adjust the spices and herbs according to your taste.
  • For a bit of crunch, consider adding nuts or seeds like pine nuts or sunflower seeds.

Variation

Feel free to add or substitute any of your favorite vegetables. Cherry tomatoes, spinach, or even roasted sweet potatoes are great options to enhance this salad.

FAQs

1. Can I use different pasta shapes?
Yes, any pasta shape you prefer will work. Just make sure it’s a type that holds the dressing well.

2. Is this salad suitable for meal prep?
Absolutely! This pasta salad is great for meal prep and can last in the fridge for several days.

3. Can I make this recipe vegan?
Yes, you can omit the feta cheese or substitute it with a vegan cheese alternative for a vegan option.