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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
