I still remember the first time I made this Marinated Vegetarian Pasta Salad Recipe — the mix of juicy roasted veggies, tangy dressing, and tender pasta absolutely surprised me. Every bite felt vibrant, fresh, and full of flavor.

I found myself going back for seconds because it was just that good. What I love most is how simple ingredients turn into something so delicious. If you’re looking for a cold pasta salad that truly stands out, this recipe is perfect for you.

Ingredients

Here’s everything you need to make this flavorful pasta salad.

400 g (14 oz) dried short or curly pasta – Curly pasta holds the dressing beautifully. Avoid overcooking so it stays firm.
1/4 cup fresh parsley, chopped – Fresh herbs brighten the entire dish.
120 g (4 oz) feta cheese, crumbled – Use freshly crumbled feta for the best texture and taste.

Vegetables:

2 bell peppers (1 red, 1 yellow), chopped – Adds sweetness and vibrant color.
1 red onion, cut into wedges – Roasting softens its sharp flavor.
1 eggplant, sliced – Gives a hearty texture and absorbs marinade well.
2 zucchini, chopped – Becomes tender and juicy after roasting.
200 g (7 oz) mushrooms, halved – Adds earthy depth to the salad.
1 bunch asparagus, trimmed and cut – Keeps a light crunch when roasted briefly.

For Roasting:

1/4 cup extra virgin olive oil – Helps vegetables caramelize properly.
1 tsp salt – Enhances natural flavors.
1 tsp black pepper – Adds mild heat.
3 garlic cloves, minced – Gives aromatic depth.

For the Marinade/Dressing:

1/3 cup fresh lemon juice – Provides brightness and acidity.
1/3 cup extra virgin olive oil – Balances the tangy lemon.
2 tsp sugar – Softens the acidity of the lemon.
2 garlic cloves, minced – Boosts flavor intensity.
1/2 tsp salt – Essential for seasoning.
1/2 tsp black pepper – Adds subtle spice.
1/2 tsp dried basil
1/2 tsp dried parsley
1/2 tsp dried oregano
1/2 tsp dried thyme – Italian herbs add depth and aroma.
1/2–1 tsp chili flakes – Adjust for spice preference.

Note: This recipe serves several people, making it perfect for family meals, gatherings, or meal prep. For more inspiration, you can explore this recipe beef-tenderloin-recipe-with-garlic-and-herbs.

Variations

Dairy-Free Option: Skip feta or use a plant-based cheese alternative.
Add Protein: Include chickpeas, white beans, or grilled tofu.
Extra Freshness: Add cherry tomatoes or fresh basil leaves.
Low-Sugar Version: Reduce or omit the sugar in the dressing.
Spicy Twist: Increase chili flakes or add a dash of hot sauce.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: Approximately 1 hour 15 minutes (including marinating time)

Equipment You Need

Large pot – For boiling the pasta.
Baking trays – For roasting vegetables evenly.
Large mixing bowl – To combine all ingredients.
Knife and cutting board – For chopping vegetables.
Measuring cups and spoons – To ensure correct ingredient ratios.

How to Make Marinated Vegetarian Pasta Salad Recipe?

Prepare the Marinade and Vegetables

I begin by whisking together the lemon juice, olive oil, sugar, garlic, herbs, salt, pepper, and chili flakes. This allows the flavors to blend while I prepare the vegetables. I also chop all vegetables into evenly sized pieces so they roast consistently. Proper preparation makes the rest of the process smooth and easy.

Roast the Vegetables

Next, I toss the vegetables with olive oil, salt, pepper, and garlic. I spread them out on baking trays so they roast instead of steam. Roasting at high heat gives them a slightly caramelized flavor and soft texture. I add the asparagus near the end so it stays crisp and vibrant.

Cook the Pasta and Combine Everything

While the vegetables cool slightly, I cook the pasta in salted boiling water until tender but still firm. After draining, I mix the warm pasta with part of the dressing so it absorbs flavor. Then I combine it with the roasted vegetables, remaining dressing, and parsley. Finally, I gently fold in the feta and let the salad chill before serving.

Additional Tips for Making This Recipe Better

I always slightly undercook the pasta so it stays firm after chilling.
I let the vegetables cool before mixing to maintain their texture.
I reserve a little extra dressing to refresh the salad before serving.
I prefer using fresh herbs because they make the flavor brighter.
Allowing the salad to marinate for at least 30 minutes improves the taste significantly.
You may also enjoy this flavorful option oven-baked-greek-chicken-breast-recipe.

How to Serve Marinated Vegetarian Pasta Salad Recipe?

I like serving this salad at room temperature or slightly chilled. It works perfectly as a main dish for lunch or as a side with grilled vegetables, bread, or protein dishes. For presentation, I sprinkle extra parsley and a few feta crumbles on top. A light drizzle of olive oil before serving makes it look fresh and glossy.

Nutritional Information

Approximate values per serving:

Calories: 510
Protein: 12 g
Carbohydrates: 71 g
Fat: 24 g

Make Ahead and Storage

Storage

Store the pasta salad in an airtight container in the refrigerator. It stays fresh for up to 3 days. The flavors improve as it sits, making it ideal for meal prep.

Freezing

Freezing is not recommended because the pasta and vegetables may become soft and lose texture after thawing.

Reheating

This dish is best served cold or at room temperature. If needed, let it sit outside the fridge for 20–30 minutes before serving, and toss with extra dressing if it feels dry.

Why You’ll Love This Recipe?

This pasta salad is a crowd-pleasing favorite for many reasons:

Easy to Prepare: Simple steps make it perfect for beginners and busy cooks.
Full of Flavor: The marinated vegetables create a rich, tangy taste.
Great for Gatherings: It serves a large group and can be made ahead.
Highly Customizable: You can change vegetables and add protein easily.
Perfect for Meal Prep: Stores well and tastes even better the next day.

Ash Tyrrell