How do you make a Vegetarian Pasta Salad so fabulous that even this self confessed carnivore 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! Excellent summer food that lasts for days.
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 this summer Vegetable Pasta Salad
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 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 (double duty!)
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.
Some 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 250°C/480°F (230°F fan) – super high heat replicates BBQ charred edges.
- Toss veggies in oil – 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.
- Add asparagus – 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.
Pasta salad:
- Marinate veggies – Transfer vegetables into large bowl, pour over 1/2 the Dressing. Toss, then leave to marinate for 30 minutes to 3 hours.
- Cook pasta + 2 minutes: In large pot of salted water, cook pasta per packet directions but ADD 2 minutes to the cook time (Note 5 for why). Drain and return pasta into pot.
- Add vegetables, including veg juices, into the pasta pot. Add remaining Dressing and parsley, then toss. Set aside for 15 minutes to cool slightly.
- Serve! 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:
Originally published July 2019. Writing tidied up January 2022, no change to recipe, I wouldn’t dare!
Life of Dozer
Potato Wedges. He doesn’t have quite the same response with vegetables. 🤷🏻♀️
Dara says
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?
Terry Sanders says
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.
Nagi says
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
Terry Sanders says
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.
Naoko says
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!
Nagi says
Oooh I loved reading that! I hope you love it when it all comes together! N xx
Nikki says
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 😀
Nagi says
Oooh yes to that! So SO perfect for picnics! N xx PS Which reminds me, I need to make a collection – Food for Picnics!
Barb L says
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!!
Nagi says
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! 😂
CindyBoBindy says
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.
Deb says
Hi
In Australia we go
Day/Month/Year
And am sure in the US of A it is
Month/Day/Year
Hope this helps🙂
Nagi says
Different timezones in the world Cindy! We are ahead of you here!
Nagi says
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
CindyBoBindy says
Oh, cheeses. Now it says I posted my comment tomorrow. I need a dark room and a cool wash cloth.
Kim says
Can’t wait to try this! Do you think I could use a lentil or chickpea pasta instead of traditional?
Nagi says
Absolutely! Any pasta will work here 🙂 Or even legumes, rice, quinoa, couscous! N xx
Darren says
Hi Nagi. How long would this keep in the fridge if I decided to batch cook for work lunches?
Thanks
Nagi says
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
Susan says
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??
Nagi says
Smashed potatoes? Something green, maybe parmesan asparagus?
Terry Sanders says
My very similar version easily lasts 3-4 days. It is usually gone by then.
Nagi says
I’ve kept mine for even 5 days!! I find the marinated veggies lasts for ages 🙂 N xx