Marinated Vegetarian Pasta Salad
Roasted vegetables soak up lemon-herb dressing before being tossed with pasta, parsley, and feta. Serve this colorful salad at room temperature or slightly warm.
By Cookin' KitchenUpdated
- Total: 1 hour 15 minutes
- Servings: 8 servings
Recipe
Marinated Vegetarian Pasta Salad
Roasted vegetables soak up lemon-herb dressing before being tossed with pasta, parsley, and feta. Serve this colorful salad at room temperature or slightly warm.
Cookin' · https://cookin.club/recipes/marinated-vegetarian-pasta-salad
- Prep
- 15 minutes
- Cook
- 30 minutes
- Rest
- 30 minutes
- Total
- 1 hour 15 minutes
- Servings
- 8
Ingredients
For 8 servings
Pasta salad
Vegetables
For roasting
Marinade and dressing
Equipment
- Jar
- Oven
- Large bowl
- Baking trays
- Large pot
Instructions
Marinade and dressing
Step 1: Put the dressing ingredients in a jar and shake well. Set aside for at least 10 minutes.
Roasted vegetables
Step 2: Preheat the oven to 250°C/480°F (230°F fan).
Step 3: Put all the vegetables except the asparagus in a large bowl. Drizzle with the oil, sprinkle with the salt, pepper, and garlic, and toss.
Step 4: Spread the vegetables over two trays, filling one tray less than the other. Roast for 25 minutes, tossing once.
Step 5: Drizzle the asparagus with oil and a pinch of salt and pepper. Add it to the oven for the last 5 minutes of roasting.
Step 6: For the BBQ option, follow the directions for marinated BBQ vegetables.
Pasta salad
Step 7: Transfer the vegetables to a large bowl and pour over half the dressing. Toss, then leave to marinate for 30 minutes to 3 hours.
Step 8: Bring a large pot of salted water to a boil. Cook the pasta according to the packet directions, adding 2 minutes to the cooking time. Drain and return the pasta to the pot.
Step 9: Add the vegetables and their juices to the pasta. Add the remaining dressing and parsley, then toss. Set aside for 15 minutes to cool slightly.
Step 10: Sprinkle with feta and serve. Keep for 4–5 days and serve at room temperature.
Make ahead
Step 11: Just before draining the pasta, scoop out a mug of pasta cooking water. Add 3 tablespoons of the water to the reserved dressing after the vegetables have marinated, then shake well. Use the dressing as directed, reserving 3 tablespoons to freshen the salad from day 2 onward.
Step 12: To freshen the salad, bring it to room temperature or briefly microwave it to warm gently. Toss with the reserved dressing, then serve.
Notes
Use other roastable or grillable vegetables if you like. The suggested roasting times are 25 minutes for vegetables such as cauliflower, carrots, corn kernels cut from the cob, parsnip, root vegetables, or pumpkin; 15–20 minutes for broccoli, broccolini, fennel, beetroot cubes, or leeks; and 5 minutes for asparagus, green beans, or peas. Olives, artichokes, sun-dried tomatoes, other pickled vegetables, tomatoes, cucumbers, and leafy greens need no cooking.
For the dressing herbs, use 2 teaspoons total and substitute or double up on the herbs you have. Mixed herbs or Italian herbs can also be used.
Nutrition per serving
- Calories
- 513 kcal
- Fat
- 24 g
- Saturated fat
- 5 g
- Carbohydrates
- 71 g
- Sugar
- 17 g
- Fiber
- 6 g
- Protein
- 12 g
- Sodium
- 631 mg
- Cholesterol
- 14 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Roasted vegetables marinated in lemon, garlic, and herbs make this pasta salad juicy and full of flavor. Toss them with pasta and parsley, then finish with crumbled feta.
Serve it as a side, a meal, or a picnic dish. The vegetables can be roasted or grilled, and the salad can be served at room temperature or slightly warm.
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