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Marinated Vegetarian Pasta Salad Recipe
Ash Tyrrell

Marinated Vegetarian Pasta Salad Recipe

I still remember the first time I made this Marinated Vegetarian Pasta Salad — 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.
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Total Time 1 hour 15 minutes
Ingredients Method

Ingredients
  

  • 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.
  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.