Marinated Vegetarian Pasta Salad
Recipe video above! How do you make the best ever vegetable pasta salad? MARINATE the veggies. Roast or BBQ any veg you want, then toss in a marinade so they absorb the flavour while hot before mixing through pasta. This is a big, fat JUICY flavour loaded pasta salad that lasts for days and days - s
Foto: RecipeTin Eats
Ingredients
- 400 g / 14oz curly pasta (, dried (or other of choice))
- 1/4 cup parsley (, roughly chopped (or chives))
- 120 g / 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))
- 200 g / 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 g arlic 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))
Steps
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Place ingredients in a jar and shake well. Set aside 10 minutes+.
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Preheat oven to 250°C/480°F (230°F fan) - super high heat replicates BBQ charred edges.
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Toss veggies in oil - Place all vegetables other than asparagus in a large bowl. Drizzle with oil, sprinkle with salt, pepper and garlic, toss.
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Spread vegetables on 2 trays (fill one less than the other). Roast 25 minutes, tossing once.
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Add asparagus - Drizzle asparagus with oil and pinch of salt and pepper. Add into oven for last 5 minutes.
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BBQ Option: See Marinated BBQ Vegetables for directions.
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Marinate veggies - Transfer vegetables into large bowl, pour over 1/2 the Dressing. Toss, then leave to marinate for 30 minutes to 3 hours.
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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.
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Add vegetables, including veg juices, into the pasta pot. Add remaining Dressing and parsley, then toss. Set aside for 15 minutes to cool slightly.
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Serve! Sprinkle with feta and serve! Keeps 4 - 5 days, serve at room temp.
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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.
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Freshen up pasta salad: Bring to room temp or briefly microwave (cold pasta = dry) to warm gently. Toss with Reserved Dressing then serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (11% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| / 14oz curly pasta | 400 g | - | - |
| parsley | 0.25 cup | - | - |
| / 4oz feta | 120 g | - | - |
| capsicum/bell peppers | 2 | - | - |
| red onion | 1 | - | - |
| eggplant | 1 | - | - |
| zucchini | 2 | - | - |
| / 7oz button mushrooms | 200 g | - | - |
| bunch asparagus | 1 | - | - |
| 0.25 cup | - | - | |
| each salt and pepper | 1 tsp | Rp 35.000/kg | Rp 175 |
| garlic | 3 cloves | - | - |
| 0.3333333333333333 cup | - | - | |
| 0.3333333333333333 cup | - | - | |
| white sugar | 2 tsp | - | - |
| arlic cloves | 2 g | - | - |
| each salt and pepper | 0.5 tsp | Rp 35.000/kg | Rp 88 |
| each dried basil | 0.5 tsp | - | - |
| - 1 tsp chilli flakes | 0.5 | - | - |
*Estimated market prices, may vary by region
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