Marinated Vegetarian Pasta Salad
Prep
15m
Cook
30m
Total
45m
This marinated vegetarian pasta salad is a vibrant and flavorful dish, filled with roasted vegetables, feta cheese, and curly pasta. The vegetables are marinated in a zesty mix of lemon juice, olive oil, and herbs, creating a refreshing and satisfying meal perfect for a healthy lunch or dinner.
Ingredients
8 servingsVegetables (note 1)
Roasting
Marinade / Dressing
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 508kcal 25%
-
Fat 26g 40%
-
Saturated Fat 5g 25%
-
Carbohydrates 56g 18%
-
Fiber 7g 28%
-
Sugar 10g 20%
-
Protein 13g 26%
-
Cholesterol 10mg 3%
-
Sodium 794mg 33%
Percent Daily Values are based on a 2,000 calorie diet.
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.
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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