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Marinated Vegetarian Pasta Salad – 15 Minutes Meal Prep

30 mins Cook
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How do you’re making a Vegetarian Pasta Salad so fabulous that even this self confessed carnivore can’t get sufficient of it? MARINATE the greens! This big, fat pasta salad recipe is a standout and it’s just 15 minutes meal prep– it’s juicy, it’s flavour loaded and it appears as incredible as it tastes! extremely good summer season food that lasts for days. You can also make Avocado pasta salad it’s super easy, healthy and delicious!

Vegetarian Pasta Salad

Who might’ve notion those random greens you’ve got left inside the backside of your refrigerator can be transformed into some thing as tremendous as this Vegetarian Pasta Salad??

neglect limp, bland veggies sitting unluckily among tasteless, soggy pasta. This cold pasta salad is the polar contrary of that. It’s colourful, it’s flavour loaded, it’s juicy, and could make even inexperienced-haters scoff down a weeks’ really worth of greens in a single sitting!

Vegetarian Pasta Salad
Marinated Vegetarian Pasta Salad

How to make this summer Vegetable Pasta Salad

Prepare dinner greens (BBQ or oven) -> marinade in dressing -> toss through pasta.

Yep. That’s it.

(adequate i might’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 this – there are no guidelines. you could literally positioned any roastable/grillable veggie on this – and it’s going to be brilliant.

Oh wait. That turned into a grand assertion that sounded clearly good however I realised become a piece unfaithful. I think potato is probably a bit atypical. at the same time as the belief of carb-on-carb isn’t some thing that has passed me by using over the years (potato pizza, each person??), I don’t suppose it’ll pretty work right here.

however that’s the simplest exception!
here’s what i use.

Now, I confess these were not just dregs of my fridge – I specifically wanted to apply the same vegetables I used within the Marinated BBQ veggies so I ought to use the identical clips inside the video to reveal that you may either roast OR BBQ the greens.

however here’s a photo from all over again I made this Vegetarian Pasta Salad the usage of different vegetables (I spy cauliflower and broccoli) and also a mix of leftover pasta I had.

Marinade-Dressing for vegetables

And here’s the marinade / dressing i use for this pasta salad recipe. You get wonderful bang on your buck with this marinade:

  1. While you toss hot greens in a dressing, they suck up the flavour which makes the veggies even tastier;
  2. Because the greens marinate, they sweat and creates tasty juices which makes this pasta salad extra juicy and tasty; and
  3. Maintain back some of the dressing to feature a fresh hit of flavour at the give up.

I make this most of the times!

I make this Vegetarian Pasta Salad loads. This, in conjunction with Baked Frittata, is certainly one of my preferred methods to deplete leftover greens on the quit of the week due to the fact they can be made with any roast-able veggies, and it lasts for days and days so you could make it now whilst your vegetables are on the stop in their life, however eat it later.

Some greater Leftover Veg favourites encompass: Vegetarian Lasagna (double up on veg and pass the ricotta layer), tacky Vegetable Pasta and this One Pan Roasted greens and seasoned Rice.

How to serve it

And here’s the marinade / dressing i use for this pasta salad recipe. You get wonderful bang on your buck with this marinade:

while you toss roasted vegetables in a dressing, they suck up the flavour which makes the veggies even tastier;

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Marinated Vegetarian Pasta Salad - 15 Minutes Meal Prep

Marinated Vegetarian Pasta Salad - 15 Minutes Meal Prep

ramsha
How do you're making a Vegetarian Pasta Salad so fabulous that even this self confessed carnivore can’t get sufficient of it? MARINATE the greens! This big, fat pasta salad recipe is a standout – it’s juicy, it’s flavour loaded and it appears as incredible as it tastes! extremely good summer season food that lasts for days.
prep time
15 mins
cooking time
30 mins
servings
8
total time
45 mins

Equipment

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

  • VEGETABLES (NOTE 1):

  • 2 capsicum/bell peppers (1 red, 1 yellow), cut into 2.5cm

  • 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

  • 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 (Note 2)

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

Instructions

1

Marinade/dressing:

Place ingredients in a jar and shake well. Set aside 10 minutes+.
2

Roasted Vegetables:

Preheat oven to 250°C/480°F (230°F fan) – notable excessive warmness replicates BBQ charred edges.
3
Toss veggies in oil – area all vegetables other than asparagus in a big bowl.
4
Drizzle with oil, sprinkle with salt, pepper and garlic, toss.
5
Spread vegetables on 2 trays (fill one much less than the alternative). Roast 25 mins, tossing once.
6
Add asparagus – Drizzle asparagus with oil and pinch of salt and pepper. add into oven for ultimate 5 mins.
7

Pasta Salad:

BBQ alternative: See Marinated BBQ veggies for directions.
8
Marinate veggies – transfer vegetables into large bowl, pour over half the Dressing. Toss, then go away to marinate for half-hour to three hours.
9
Cook dinner pasta + 2 mins: In huge pot of salted water, cook dinner pasta in keeping with packet instructions however add 2 minutes to the cook dinner time (note five for why). Drain and return pasta into pot.
10
add greens, together with veg juices, into the pasta pot. add last Dressing and parsley, then toss. Set apart for 15 minutes to cool barely.
11
Serve! Sprinkle with feta and serve! keeps 4 – five days, serve at room temp.

Notes

SERVINGS: Serves 5 to 6 as a meal, or 8 – 10 as a side. 1. Vegetables – feel free to switch up as desired., any roast-able veggies will be great! Also note, it looks like a huge volume uncooked but it shrinks by about 30% once cooked! 25 min roasting – listed veggies, cauliflower, carrots, corn on cob (cut kernels off), parsnip, root veg, pumpkin 15 – 20 min – broccoli, broccolini, fennel, beetroot (cubes), leeks 5 minutes – asparagus, green beans, peas. No cook – olives, artichokes, sun dried tomatoes and other pickled/antipasto veg, tomato, cucumbers, leafy greens. 2. Herbs – you want 2 tsp in total, just sub / double up on what you have. Or use a Mixed Herbs or Italian Herbs. 3. Chilli Flakes – aka red pepper flakes. I use 1 tsp because I like the buzz of heat! 4. PRO TIP to keep pasta salads juicy when making ahead (as they tend to dry out the next day) – increase volume of dressing by shaking it up with pasta cooking water. Starch in water emulsifies with fat in dressing = more dressing volume, same amount of flavour = can reserve some dressing = juicier pasta salad. Also, cold pasta is drier. Let it come to room temp or even microwave briefly, the toss with reserved Dressing! 5. Cook pasta until extra soft because pasta firms up when cool. By cooking the pasta beyond al dente, it keeps the pasta softer even when refrigerated. So much more pleasant to eat! 6. Storage – Great fresh, even better on Day 2! I’ve kept this for 4 – 5 days and it still tasted great, I added a squeeze of fresh lemon. Best served at room temperature. 7. Nutrition per serving, assuming 8 serves.
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