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MARINATED Vegetarian Pasta Salad!

15 mins Cook
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Copy of NomNom Recipes 2023 05 04T150535.521 1

How do you make a Vegetarian Pasta Salad so gorgeous that even this self confessed carnivore can’t get enough of it? MARINATE the greens! This big, fats pasta salad recipe is a standout – it’s juicy, it’s flavour loaded and it looks as excellent because it tastes! amazing summer time food that lasts for days.

Pasta Salad!

Vegetarian Pasta Salad

Who could’ve thought those random vegetables you’ve were given left in the bottom of your fridge may be transformed into some thing as top notch as this Vegetarian Pasta Salad??

neglect limp, bland veggies sitting lamentably amongst tasteless, soggy pasta. THIS cold pasta salad is the polar opposite of that. It’s colourful, it’s flavour loaded, it’s JUICY, and could make even green-haters scoff down a weeks’ well worth of vegetables in one sitting!

How to make this summer Vegetable Pasta Salad

Cook dinner veggies (BBQ or oven) -> marinade in dressing -> toss through pasta.
Yep. That’s it.
(ok i’d’ve skipped some steps like chop / oil / salt ‘n pepper the vegetables, but you get the gist!)

Vegetables for pasta salad

The beauty of this Vegetarian Pasta Salad recipe is that this – there are not any rules. you can literally placed any roastable/grillable veggie on this – and it’s going to be fantastic.

Oh wait. That turned into a grand assertion that sounded clearly precise however I realised was a chunk unfaithful. I think potato might be a piece unusual. even as the perception of carb-on-carb is not something that has passed me by way of over the years (potato pizza, all and sundry??), I don’t suppose it will pretty paintings here.

but that’s the handiest exception!

here’s what i use.
Now, I confess these were now not just dregs of my fridge – I in particular desired to use the same greens I used inside the Marinated BBQ greens so I should use the equal clips in the video to show that you may either roast OR BBQ the greens.

however here’s a image from all over again I made this Vegetarian Pasta Salad using different vegetables (I undercover agent cauliflower and broccoli) and also a combination of leftover pasta I had.

Marinade-Dressing for vegetables (double duty!)

And right here’s the marinade / dressing i take advantage of for this pasta salad recipe. You get amazing bang in your dollar with this marinade:

  • while you toss warm vegetables in a dressing, they suck up the flavor which makes the greens even tastier;
  • because the greens marinate, they sweat and creates tasty juices which makes this pasta salad extra juicy and engaging; and
  • hold back some of the dressing to feature a fresh hit of flavour on the cease.

I make this a LOT!

I make this Vegetarian Pasta Salad loads. This, at the side of Baked Frittata, is one among my preferred approaches to deplete leftover vegetables at the end of the week because they can be made with any roast-capable greens, and it lasts for days and days so you could make it now when your veggies are at the give up of their existence, however consume it later.

some extra Leftover Veg favourites consist of: Vegetarian Lasagna (double up on veg and pass the ricotta layer), tacky Vegetable Pasta and this One Pan Roasted veggies and pro Rice.

How to serve it

Serve this Vegetarian Pasta Salad as:

  • a side dish to anything (properly, perhaps anything non-Asian!)
  • a meal in itself
  • paintings lunch!
  • excellent for potlucks and gatherings – portable, colourful, and of course first-rate delish
  • serve it at room temp OR barely warm

And while it is meat unfastened, you may without a doubt add successful of protein by way of adding a few shredded chicken!

MARINATED Vegetarian Pasta Salad!

MARINATED Vegetarian Pasta Salad!

How do you make a Vegetarian Pasta Salad so gorgeous that even this self confessed carnivore can’t get enough of it? MARINATE the greens! This big, fats pasta salad recipe is a standout – it’s juicy, it’s flavour loaded and it looks as excellent because it tastes! amazing summer time food that lasts for days.
prep time
10 mins
cooking time
15 mins
total time
25 mins



  • 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 (see video)

  • 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 (Note 2)

  • 1/2 – 1 tsp chilli flakes (adjust spice to taste, Note 3)




Place substances in a jar and shake well. Set apart 10 minutes+.


Preheat oven to 250°C/480°F (230°F fan) – splendid excessive heat replicates BBQ charred edges.
Toss vegetables in oil – location all greens other than asparagus in a massive bowl. Drizzle with oil, sprinkle with salt, pepper and garlic, toss.
Spread vegetables on 2 trays (fill one less than the opposite). Roast 25 mins, tossing once.
Add asparagus – Drizzle asparagus with oil and pinch of salt and pepper. add into oven for remaining five mins.


SERVINGS: Serves 5 to six as a meal, or eight – 10 as a aspect. veggies – feel free to switch up as preferred., any roast-capable greens might be excellent! also word, it looks like a large extent uncooked however it shrinks via about 30% as soon as cooked! 25 min roasting – indexed vegetables, cauliflower, carrots, corn on cob (reduce kernels off), parsnip, root veg, pumpkin 15 – 20 min – broccoli, broccolini, fennel, beetroot (cubes), leeks five mins – asparagus, inexperienced beans, peas. No prepare dinner – olives, artichokes, solar dried tomatoes and other pickled/antipasto veg, tomato, cucumbers, leafy greens. Herbs – you want 2 tsp in total, just sub / double up on what you've got. Or use a mixed Herbs or Italian Herbs. three. Chilli Flakes – aka purple pepper flakes. i use 1 tsp because I just like the buzz of heat! four. pro TIP to hold pasta salads juicy whilst making ahead (as they tend to dry out the following day) – increase quantity of dressing by way of shaking it up with pasta cooking water. Starch in water emulsifies with fats in dressing = greater dressing extent, identical amount of flavour = can reserve some dressing = juicier pasta salad. additionally, bloodless pasta is drier. let it come to room temp or maybe microwave briefly, the toss with reserved Dressing! five. cook dinner pasta until extra soft because pasta companies up while cool. via cooking the pasta past al dente, it maintains the pasta softer even if refrigerated. so much more best to consume! storage – first-rate clean, even better on Day 2! I’ve saved this for 4 – five days and it nonetheless tasted super, I added a squeeze of sparkling lemon. great served at room temperature. nutrition in keeping with serving, assuming 8 serves.
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