Description
This Marinated Vegetarian Pasta Salad is a colorful and flavorful dish perfect for a meal or as a side. Roasted vegetables are tossed with pasta in a zesty herb-infused dressing, topped with feta, and served at room temperature for a delightful eating experience.
Ingredients
Units
Scale
Pasta:
- 400g / 14oz curly pasta, dried (or other of choice)
Vegetables:
- 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
Roasting:
- 1/4 cup (65ml) extra virgin olive oil
- 1 tsp each salt and 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 each salt and pepper
- 1/2 tsp each dried basil, parsley, oregano, thyme
- 1/2 – 1 tsp chilli flakes
Instructions
- Marinade/Dressing: Place ingredients in a jar and shake well. Set aside 10 minutes+.
- Roasted Vegetables: Preheat oven to 250°C/480°F. Toss veggies in oil, salt, pepper, and garlic. Roast for 25 minutes, adding asparagus for the last 5 minutes.
- Pasta Salad: Marinate veggies, cook pasta, and toss with vegetables, dressing, and parsley. Let cool slightly and serve topped with feta.
Notes
- Vegetables shrink when cooked, so adjust quantities accordingly.
- Feel free to customize vegetables and herbs to your preference.
- Adjust chili flakes to suit your spice preference.
- To keep pasta salad juicy when making ahead, increase dressing volume by mixing with pasta cooking water.
- Cook pasta slightly longer to keep it soft when refrigerated.
- This salad tastes even better on the second day.
- Best served at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 513 cal
- Sugar: 17g
- Sodium: 631mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 14mg
