How do you make a Vegetarian Pasta Salad so fabulous that even the hardest of hardcore carnivores can’t get enough of it? MARINATE the vegetables.
This big, fat pasta salad recipe is a standout – it’s juicy, it’s flavour loaded and it looks as amazing as it tastes!
Vegetarian Pasta Salad
Who would’ve thought those random veggies you’ve got left in the bottom of your fridge could be transformed into something as incredible as this Vegetarian Pasta Salad??
Forget limp, bland veggies sitting sadly amongst tasteless, soggy pasta.
THIS cold pasta salad is the polar opposite of that. It’s vibrant, it’s flavour loaded, it’s JUICY, and will make even green-haters scoff down a weeks’ worth of veggies in one sitting!
Marinating the vegetables for just 30 minutes makes all the difference in this pasta salad!
How to make it
Cook veggies (BBQ or oven) -> marinade in dressing -> toss through pasta.
Yep. That’s it.
(OK I might’ve skipped a few steps like chop / oil / salt ‘n pepper the veggies, but you get the gist!)
Vegetables for pasta salad
The beauty of this Vegetarian Pasta Salad recipe is this – there are no rules. You can literally put any roastable/grillable veggie in this – and it’s going to be amazing.
Oh wait. That was a grand statement that sounded really good but I realised was a bit untrue. I think potato might be a bit odd. While the notion of carb-on-carb is not something that has passed me by over the years (potato pizza, anyone??), I don’t think it will quite work here.
But that’s the only exception! 😂
Here’s what I use.
Now, I confess these were not just dregs of my fridge – I specifically wanted to use the same veggies I used in the Marinated BBQ Vegetables I shared a few weeks ago so I could use the same clips in the video to show that you can either roast OR BBQ the vegetables. 😇
But here’s a photo from another time I made this Vegetarian Pasta Salad using other 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 great bang for your buck with this marinade:
- When you toss hot vegetables in a dressing, they suck up the flavour which makes the veggies even tastier;
- As the veggies marinate, they sweat and creates tasty juices which makes this pasta salad extra juicy and tasty; and
- Hold back some of the dressing to add a fresh hit of flavour at the end.
I make this a LOT!
I make this Vegetarian Pasta Salad a LOT. This, along with Baked Frittata, is one of my favourite ways to use up leftover vegetables at the end of the week because they can be made with any roast-able vegetables, and it lasts for days and days so you can make it now when your veggies are at the end of their life, but eat it later.
A couple more Leftover Veg favourites include: Vegetarian Lasagna (double up on veg and skip the ricotta layer), Cheesy Vegetable Pasta and this One Pan Roasted Vegetables and Seasoned Rice.
How to serve it
Serve this Vegetarian Pasta Salad as:
- a side dish to anything (well, perhaps anything non-Asian!)
- a meal in itself
- work lunch!
- GREAT for potlucks and gatherings – transportable, colourful, and of course super delish
- serve it at room temp OR slightly warm
And while it is meat free, you could certainly add a hit of protein by adding some shredded chicken! – Nagi x
Watch how to make it
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Marinated Vegetarian Pasta Salad
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" 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
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
Marinade/Dressing:
- Place ingredients in a jar and shake well. Set aside 10 minutes+.
Roasted Vegetables:
- Preheat oven to 250C/480F (super high heat replicates BBQ charred edges).
- Place all vegetables other than asparagus in a large bowl. Drizzle with oil, sprinkle with salt, pepper and garlic, toss.
- Spread vegetables on 2 trays (fill one less than the other). Roast 25 minutes, tossing once.
- Drizzle asparagus with oil and pinch of salt and pepper. Add into oven for last 5 minutes.
- BBQ Option: See Marinated BBQ Vegetables for directions.
Marinating:
- Transfer vegetables into large bowl, pour over 2/3 of the Dressing.
- Toss, then leave to marinate for 30 minutes to 3 hours.
Pasta salad:
- Cook pasta per packet directions in large pot of salted water, then drain and return into pot.
- Add vegetables, including veg juices in the bowl. Add remaining Dressing and parsley, then toss.
- Set aside for 15 minutes to cool slightly.
- Sprinkle with feta and serve! Keeps 4 - 5 days, serve at room temp.
Recipe Notes:
- 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.
Nutrition Information:
Life of Dozer
Dozer hovering close by while I shot the Potato Wedges I (re)published on Monday! I had another Dozer photo I wanted to share in that post – but couldn’t resist sharing this one too!
So easy to make, healthy and very delicious! Another great recipe, thank you Nagi.
L
You’re so welcome Lana!
Thanks Nagi, a winning recipe again. Pretty quick to whip up. We mixed in some canned tuna for added protein – tasty!
Souonds great Amy!
Nagi, this recipe was fabulous. I grilled the vegetables then followed the recipe. I also grilled some chicken and used the dressing on the chicken also. You are amazing and your recipes are always on point. Thank you so much for all that you do. And give Dozer a big hug and kiss for me, he truly brightens my day.
That’s so nice to hear Regina, thanks so much for letting me know!!
Wow!!!! Best pasta salad ever! This is going into my favourite recipes book.
Wahoo, that’s awesome Abby!
Love at first sight! I know what’s on the menu for this coming weekend.
Thank you Nagi ♥️
Well what can I say, love this, again another easy and delicious recipe. I pan fried my veggies as no bbq 🙁 but on high eat I chard them and wow still yummy but missed the bbq flavor. Thanks Nagi!
ps. Looking forward to the travel videos/recipes.
I’m so glad you loved them Bonnie!
Yummo – absolutely delicious. Like the slight sweetness in the dressing, and the hit of fresh garlic and parsley. Recipe with endless potential for adaptation.. Thanks Nagi!
Yes definitely Julie!!
Hi Nagi! As someone else on here once said, you’re a Wizard 😆 I have made at least 30 of your fabulous recipes in the last couple of months and i have to thank you for getting me excited about cooking again. I have a young family of three hungry boys and a husband and I decide what to cook based on what needs using up. We eat all different cuisines throughout the week and This has kept dinners interesting for the last 12 years BUT I Was getting bored with cooking and eating them. Finding your site has taken dinners to a whole new level! My 11 year old now trys my delicious new meals and says “let me guess, Nagi?” LOL. And my husband has uttered the phrase “f#@&ing delicious” so many times lately hahaha. Thankyou thankyou thankyou. Now, planning on making this and I do actually have a question!!
Hubby isn’t a fan of lemon, which vinegar would you recommend to substitute in the dressing., and how much?
I have balsamic, white balsamic, and raspberry vinegar here ☺ X x we’re in Perth but I’m from NSW
This looks amazing! Never thought to use grilled veggies in pasta salad, so brilliant.
I find most food blogs completely interchangeable and average, but I get so excited when yours comes up while I’m searching for a recipe. I can always trust that your way of doing something will be perfect instead of having to check 5 recipes and compare!! Thank you for all you do!
It’s amazing Alex!!! Thanks so much for the awesome feedback!
Hi Nagi, great vid looks tasty, will be trying this for sure, I was wondering what brand of Knife it is you using?
Hells bells, girl – so you took this to your radio interview on Sydney’s 2GB last Friday night !!! Have just listened to the podcast . . . absolutely fantastic: knew you were good, had not even a remote idea how good and how much fun ! Have sent the link to everyone I know but could you somehow let our US and other friends take part in all the fun you had . . . loved it even more than your TV appearance !!!!
You do make it superfast to empty the vegetable crisper and eat healthy ! Luvverly and I may close the computer and begin my next batch 🙂 ! Happy to wolf it down without any protein . . .
Off topic – With all the wonderful media attention which has come your way just lately . . . first TV and now such well accepted radio work . . .please do not forget us waiting for your latest teachings on line . . .
Hi Nagi
This looks delicious! It would be great to make up batched of the marinade in advance. How long do you think the marinade would last in the fridge?
I have been making a very similar recipe for years that is always a hit at pot lucks. I have used a variety of vegetables including artichoke hearts, carrots, baby corn, black olives, broccoli, green onions depending on what I have on hand. I have also added shrimp or chicken to make it a main course. It is so versatile and always a hit with requests for recipes.
Ooh yes! And actually, you reminded me that I should write a list of all those veggies and how to prep them for this salad 🙂 Do you use canned baby corn or fresh, if fresh how do you prepare them?? N xx
I have never seen fresh baby corn so I have to use canned. Another vegetable that I include is sugar snap peas. I also use leftover wine, either white or rose, instead of lemon juice. You can use tricolor pasta for a more colorful effect. It’s a great recipe that you can toss whatever you want in depending on your own likes. I love asparagus, but found that most people prefer the sugar snap peas, but I always include the artichokes and baby corn. It’s surprising how many people have never had them.
Hello! I am making this marinated veggie pasta salad right now while I am tying this 😀 I made the dressing and already tastes awesome! I love all your recipes! East to make and tastes great. Wonderful recipes for moms!
Oooh I loved reading that! I hope you love it when it all comes together! N xx
Hi Nagi
Yum that looks like an explosion of colour and taste
Will be making it for our weekend picnic
Thanking you in advance for making me look so good 😀
Oooh yes to that! So SO perfect for picnics! N xx PS Which reminds me, I need to make a collection – Food for Picnics!
Nagi, this is perfect timing, as gardens and farmer’s markets are overflowing with fresh veggies now in the U.S. This salad sounds like a flavor bomb! Will be making it soon. P.S. Love that pic of Dozer!!
Have I stepped through a wormhole? Barb’s comment above is dated 8/01/19 and today is 7/31/19. Or is it? Is time just an illusion? I will ponder that whilst I gather up veggies to roast. Thank you for the post, Nagi! And that is a great “Dozer is helping in the kitchen” photo.
Oh, cheeses. Now it says I posted my comment tomorrow. I need a dark room and a cool wash cloth.
LOL it’s confusing isn’t it!!?? I’m in Australia which is 15 hours ahead of the States, and 9 hours ahead of the UK!! So it’s Thursday morning here as I type this while it’s still Wednesday afternoon / evening for you! N xx
Hi
In Australia we go
Day/Month/Year
And am sure in the US of A it is
Month/Day/Year
Hope this helps🙂
Different timezones in the world Cindy! We are ahead of you here!
You’d think I’d have to take tons of photos to capture the moment he’s licking his lips, but he’s doing it constantly so it’s not hard at all! 😂
Can’t wait to try this! Do you think I could use a lentil or chickpea pasta instead of traditional?
Absolutely! Any pasta will work here 🙂 Or even legumes, rice, quinoa, couscous! N xx
Hi Nagi. How long would this keep in the fridge if I decided to batch cook for work lunches?
Thanks
My very similar version easily lasts 3-4 days. It is usually gone by then.
I’ve kept mine for even 5 days!! I find the marinated veggies lasts for ages 🙂 N xx
Hi Darren! It’s really good for 3 to 4 days, but to be honest I’ve even had it for 5 days in a super airtight container. It’s just one of those foods that seems to get better!! Kind of like store bought antipasto veggies that’ve been sitting in the marinade for months!! N xx
Would love to have this for a cookout at my home. Thinking grilled pork tenderloin, this pasta salad, but really need something else to serve with, any ideas anyone??
Smashed potatoes? Something green, maybe parmesan asparagus?