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!)
Pro tip – how to keep your pasta salad JUICY (without using tons of oil)
Pasta salads keep well for days upon days, but the pasta tends to suck up all the dressing and vegetable juices. So to keep this nice and juicy if serving this 2, 3 or even 4 days later, the trick is to shake up the dressing with some pasta cooking water to make more dressing without using copious amounts of oil.
This is what happens: pasta cooking water is starchy from the pasta. The starch emulsifies with the oil in the dressing and thickens the pasta cooking water so it’s the consistency of dressing. You have more dressing (with the same amount of flavour in it) so you can reserve some to make the pasta salad nice and juicy when you serve it up the next day….and the next!
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:
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When you toss hot vegetables in a dressing, they suck up the flavour which makes the veggies even tastier;
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As the veggies marinate, they sweat and creates tasty juices which makes this pasta salad extra juicy and tasty; and
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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:
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a side dish to anything (well, perhaps anything non-Asian!)
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a meal in itself
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work lunch!
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GREAT for potlucks and gatherings – transportable, colourful, and of course super delish
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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 1/2 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. Drain and return pasta 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.
Make ahead PRO TIP (Note 4):
- SCOOP OUT a mug of pasta cooking water just before draining. Add 3 tbsp water to reserved Dressing (after marinating veg), shake well. Use this Dressing per above, but reserve 3 tbsp to freshen up pasta salad on Day 2 onwards.
- Freshen up pasta salad: Bring to room temp or briefly microwave (cold pasta = dry) to warm gently. Toss with Reserved Dressing then serve.
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!
Has anyone ever added basil? Also, can you substitute feta for halloumi.. making this at the weekend and can’t wait!
Hi Nehal, the beauty of cooking is that everything is flexible, you can make any substitutions here, basil and halloumi would be AMAZING! N x
Really tasty, vegetables were cooked perfectly! I like a more saucy pasta salad, so I doubled the marinade but the pasta water would’ve worked perfectly too. 😊
Thanks looks amazing! Can’t wait to make it. Would you mind sharing what brand of pasta you use? I just love the shape of your pasta. Thanks!
I am pretty sure it is the San Remo Large Pasta Spirals No 53 🙂
I am not big on veggies, but this is so delicious that i will be making this often. TY!
You’re converted now Jenny!! N x
Love this dish. You really need to wait that 15 min. I was too hungry at that point but I could taste the difference. Thank you
This was absolutely delicious, thank you Nagi. The cooking times for the different vegetables was spot-on, the dressing was perfect, and I love your tip for keeping the leftovers juicy.
Nagi, as always your flavors are SPOT!!
I’ll give the recipe 5 stars because I know what I’m about to ask was an error on my end.
Somehow my veggies ended up really, really soggy. I’m not sure where I went wrong.
Any thoughts?
I used parchment paper instead of aluminium foil or the roasting pans bare.
Is that part of the problem?
I used one large pan, and two smaller pans to try and help with overcrowding.
It seems like my egg plant was just destined to become absolute liquid.
Even the zucchini, which I added a little later per your video with the mushrooms turned out soggy.
Any guidance would be so grateful, because I can tell this is a scrumptious recipe!!
OMG! Out of this world. Will be making this again and again and again.
WOOT!! That’s awesome, thanks so much Nikki! N x
This was so easy to make & absolutely delicious. I’ll be taking this to pot lucks & backyard barbecues for sure! Only problem with it- my husband & I couldn’t stop eating it! 😂
every time i click on this recipe it does not come up is there something wrong with the link?
Hi Rachel, which link? The recipe is definitely on this page – you can even click the “recipe” button at the top of the page to jump straight to it! N x
Outstanding! I made this tonight with chickpea pasta and it was absolutely fantastic. Thank you Nagi for this wonderful recipe!
Best recipe for work lunches. Making it for fourth time. Boyfriend requests it. Love adding extra red chili for the kick.
Thanks for this infinitely flexible recipe! Love the dressing, added some zest to boost the lemon flavor even more. This will become a staple in my meal rotation. Will try with a potato base too as suggested in the comments.