Marinated Vegetarian Pasta Salad Recipe

ByJack Voss
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Introduction

This marinated vegetarian pasta salad is a colorful and flavorful dish perfect for warm days or potlucks. Roasted vegetables and tangy dressing enhance the curly pasta, topped with crumbled feta for a satisfying bite. It’s easy to prepare and keeps well for several days.

The dish features a mix of spiral pasta as the base layer, creamy off-white in color with a slightly glossy texture. Scattered throughout are chunks of roasted vegetables, including dark green zucchini slices with a slight char, bright red and yellow bell pepper pieces, and bits of deep purple onion, creating a colorful contrast. On top, there are small crumbles of white feta cheese and finely chopped green herbs sprinkled evenly, giving a fresh and vibrant look. The ingredients are coated with a light sauce speckled with red pepper flakes and dried herbs, adding texture and visual interest. The whole dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 salt
  • 1 tsp pepper
  • 3 cloves garlic (minced)
  • 1/3 cup (85ml) lemon juice
  • 1/3 cup (85ml) extra virgin olive oil (for dressing)
  • 2 tsp white sugar
  • 2 garlic cloves (minced for dressing)
  • 1/2 tsp salt (for dressing)
  • 1/2 tsp pepper (for dressing)
  • 1/2 tsp each dried basil, parsley, oregano, thyme
  • 1/2 – 1 tsp chili flakes (adjust spice to taste)

Instructions

  1. Step 1: Make the marinade/dressing by combining lemon juice, 1/3 cup olive oil, white sugar, minced garlic, salt, pepper, dried herbs, and chili flakes in a jar. Shake well and let sit for at least 10 minutes.
  2. Step 2: Preheat the oven to 250°C / 480°F (230°F fan) for high heat to replicate BBQ charred edges.
  3. Step 3: Toss all vegetables except asparagus in 1/4 cup olive oil, salt, pepper, and minced garlic. Spread them evenly on two trays.
  4. Step 4: Roast vegetables for 25 minutes, tossing once halfway through.
  5. Step 5: Add asparagus, drizzled with olive oil and lightly seasoned, to the oven for the last 5 minutes of roasting.
  6. Step 6: Transfer the roasted vegetables to a large bowl and pour over half the dressing. Toss well and marinate for 30 minutes to 3 hours.
  7. Step 7: Meanwhile, cook pasta in salted boiling water according to package instructions plus 2 extra minutes. Drain and return pasta to the pot.
  8. Step 8: Add the marinated roasted vegetables with their juices, the remaining dressing, and chopped parsley to the pasta. Toss gently and let sit for 15 minutes to cool slightly.
  9. Step 9: Serve the pasta salad topped with crumbled feta. It is delicious served at room temperature.

Tips & Variations

  • Reserve a cup of pasta cooking water before draining and mix a few tablespoons with the dressing to freshen the salad if serving it over several days.
  • Adjust chili flakes to your desired spice level or omit for a milder taste.
  • Try grilling the vegetables on a BBQ for added smoky flavor.
  • Use different herbs such as fresh basil or dill for a different herbal note.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 4 to 5 days. Before serving leftovers, bring to room temperature or gently warm in the microwave and toss with reserved dressing and pasta water to restore moisture.

How to Serve

The image shows a close-up of a pasta dish with three main layers visible: the first layer is curly rotini pasta in a light yellow color, coated lightly with herbs and oil, spreading throughout the dish. The second layer includes grilled vegetables such as dark green, slightly charred broccoli, slices of browned eggplant with visible skin, and red and orange bell pepper pieces, placed among the pasta. The third layer is crumbled white cheese scattered on top, along with bright green chopped parsley, giving a fresh look. The dish has a mix of textures with the soft pasta, crisp vegetables, and crumbly cheese, all sitting on a white bowl against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, any short pasta like penne, fusilli, or farfalle will work well. Just adjust cooking times according to package instructions.

Is this salad suitable for meal prep?

Absolutely! It keeps well in the fridge and the flavors deepen over time, making it ideal for preparing in advance.

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Marinated Vegetarian Pasta Salad Recipe

★★★★★

4.7 from 129 reviews
  • Author: Jack
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A vibrant and flavorful Marinated Vegetarian Pasta Salad featuring oven-roasted mixed vegetables tossed with curly pasta, a zesty homemade dressing, fresh herbs, and crumbled feta cheese. Perfect as a light lunch or a side dish, this salad boasts a delightful combination of charred veggies and tangy marinade, served at room temperature for maximum flavor.

Ingredients

Scale

Pasta

  • 400g / 14oz curly pasta (dried, or other of choice)

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 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 parsley, roughly chopped (or chives)

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 black 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 spice to taste)

Roasting & Seasoning

  • 1/4 cup (65ml) extra virgin olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 cloves garlic, minced

To Serve

  • 120g / 4oz feta, crumbled into big chunks

Instructions

  1. Make the Marinade/Dressing: Combine lemon juice, olive oil, sugar, minced garlic, salt, pepper, dried basil, parsley, oregano, thyme, and chilli flakes in a jar. Shake well to mix thoroughly. Set aside for at least 10 minutes to allow flavors to meld.
  2. Preheat Oven: Heat your oven to 250°C / 480°F (230°C fan). This very high temperature helps replicate the charred edges of BBQ vegetables.
  3. Prepare Vegetables for Roasting: In a large bowl, toss the bell peppers, red onion, eggplant, zucchini, and mushrooms with 1/4 cup olive oil, 1 tsp salt, 1 tsp pepper, and 3 cloves of minced garlic until evenly coated.
  4. Roast Vegetables: Spread the coated vegetables over two baking trays, filling one tray less than the other. Roast in the preheated oven for 25 minutes, tossing once halfway through to ensure even cooking.
  5. Add Asparagus: Toss the asparagus with a drizzle of olive oil and a pinch of salt and pepper. Add the asparagus to the oven and roast for an additional 5 minutes alongside the other vegetables.
  6. Marinate Roasted Vegetables: Transfer all roasted vegetables, including the cooking juices, into a large bowl. Pour over half of the prepared dressing and toss well. Let the vegetables marinate at room temperature for 30 minutes up to 3 hours to absorb the flavors.
  7. Cook Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions but extend the cooking time by 2 minutes beyond what is recommended. This ensures the pasta is slightly softer, better absorbing dressing flavors. Drain and return the pasta to the pot.
  8. Combine Pasta and Vegetables: Add the marinated vegetables and their juices into the pasta pot along with the remaining dressing and chopped parsley. Toss everything together thoroughly and set aside for 15 minutes to allow the salad to cool slightly and flavors to meld.
  9. Serve: Sprinkle crumbled feta cheese over the pasta salad before serving. Serve at room temperature. The salad can be kept refrigerated for 4-5 days and tastes best when served slightly warmed or at room temp.
  10. Make Ahead Tip: Before draining the pasta, reserve a mug of the cooking water. Add 3 tablespoons of this water to the leftover dressing after marinating the vegetables and shake well. Use this enhanced dressing to refresh the pasta salad on subsequent days.
  11. Freshen Up: To refresh the pasta salad after refrigeration, bring to room temperature or briefly microwave to warm gently, then toss with the reserved dressing and serve.

Notes

  • Using a very hot oven mimics the charred flavors of BBQ-roasted vegetables without needing an outdoor grill.
  • The blend of dried herbs (basil, parsley, oregano, thyme) adds aromatic depth to the dressing.
  • Chilli flakes can be adjusted according to your preferred spice level.
  • Reserving pasta water allows you to keep the salad moist and fresh when serving leftovers.
  • Cooking pasta 2 minutes longer than package instructions ensures it remains tender and absorbs dressing flavors better.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: Mediterranean

Keywords: vegetarian pasta salad, roasted vegetables, marinated pasta salad, Mediterranean salad, feta pasta salad, healthy pasta salad, meatless pasta dish

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