I made this Marinated Vegetarian Pasta Salad Recipe recently and instantly fell in love with how fresh and flavourful it turned out. The roasted vegetables soak up the tangy lemon dressing in the most delicious way. Every bite feels juicy, vibrant, and perfectly balanced. I especially love how colourful it looks on the table.

If you’re looking for a make-ahead dish that tastes even better the next day, this is the one I always recommend. It also works beautifully as a savoury option alongside sweet treats like Halloween Chocolate Chip Cookies Recipe for a complete party spread.

Ingredients

Here’s everything you’ll need to make this vibrant and satisfying pasta salad:

• 400g / 14oz dried curly pasta – Curly pasta shapes like fusilli or rotini hold onto the dressing and small veggie pieces beautifully. Avoid very small pasta shapes because they can get lost among the vegetables.
• 1/4 cup fresh parsley, roughly chopped – Adds freshness and a pop of colour. Always use fresh parsley rather than dried for better flavour.
• 120g / 4oz feta cheese, crumbled – Use block feta and crumble it yourself. Pre-crumbled feta is usually drier and less creamy.

Vegetables:

• 2 capsicum (1 red, 1 yellow), cut into 2.5cm / 1-inch pieces – These add sweetness and vibrant colour. Fresh peppers work best for roasting.
• 1 red onion, cut into wedges – Roasting softens the sharp bite and enhances natural sweetness.
• 1 eggplant, halved and sliced – Eggplant absorbs flavour extremely well. Choose firm, glossy eggplant for best results.
• 2 zucchini, cut into chunks – Adds tenderness and balances the roasted flavours.
• 200g / 7oz button mushrooms, halved – Brings earthy depth and juicy texture.
• 1 bunch asparagus, trimmed and cut into 4–5cm pieces – Adds freshness and slight crunch.

For roasting:

• 1/4 cup extra virgin olive oil – Use good quality olive oil for better taste.
• 1 teaspoon salt – Enhances natural vegetable flavours.
• 1 teaspoon black pepper – Adds mild heat and balance.
• 3 garlic cloves, minced – Fresh garlic gives the best aroma when roasted.

For the marinade/dressing:

• 1/3 cup lemon juice – Freshly squeezed lemon juice is strongly recommended for brightness.
• 1/3 cup extra virgin olive oil – Forms the base of the dressing.
• 2 teaspoons white sugar – Balances the acidity of the lemon.
• 2 garlic cloves, minced – Adds a punch of flavour to the dressing.
• 1/2 teaspoon salt – Enhances the dressing.
• 1/2 teaspoon black pepper – Adds mild warmth.
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme – These herbs create an Italian-style flavour.
• 1/2 to 1 teaspoon chilli flakes (optional) – Adjust according to your spice preference.

Note: This recipe serves about 8–10 people as a side dish or 5–6 as a main meal.

Variations

This pasta salad is extremely versatile and easy to customize.

• For a dairy-free version, replace feta with diced avocado or marinated tofu cubes. Both options maintain creaminess without dairy.
• To make it more filling, add protein like chickpeas, grilled halloumi, or even white beans. These additions turn it into a hearty main course similar to dishes like Baked Caprese Chicken Recipe when you want something more substantial.
• If you enjoy bold flavours, add olives, sun-dried tomatoes, or artichoke hearts. These ingredients boost Mediterranean taste.
• For extra tang, a splash of balsamic vinegar or a drizzle of balsamic glaze can deepen the flavour profile.

Cooking Time

Here’s how long the recipe takes:

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

Equipment You Need

• Large pot – For boiling the pasta evenly.
• Baking trays – To roast vegetables in a single layer for proper caramelisation.
• Large mixing bowl – For marinating and mixing everything together.
• Knife and chopping board – For vegetable preparation.
• Measuring cups and spoons – To ensure accurate dressing balance.

How to Make Marinated Vegetarian Pasta Salad Recipe?

This recipe is simple but full of flavour. Roasting and marinating are the two key steps that make it special.

Prepare the Dressing

In a jar or bowl, combine lemon juice, olive oil, garlic, sugar, dried herbs, salt, pepper, and chilli flakes. Shake or whisk until well blended. Set it aside so the flavours can develop while you prepare the vegetables.

Roast the Vegetables

Preheat your oven to high heat. Toss all vegetables except asparagus with olive oil, salt, pepper, and garlic. Spread them on baking trays in a single layer and roast until tender and slightly caramelised, then add asparagus in the last few minutes of roasting.

Marinate the Vegetables

Transfer the hot roasted vegetables to a large bowl. Pour over half of the dressing while they are still warm. Let them marinate for at least 30 minutes so they absorb all the flavour.

Cook the Pasta

Boil the pasta in well-salted water until slightly softer than al dente. Since pasta firms up when chilled, cooking it a little longer keeps it tender in the salad. Drain well but do not rinse.

Combine Everything

Add the warm pasta to the marinated vegetables along with any roasting juices. Pour over the remaining dressing and sprinkle chopped parsley. Toss gently until evenly coated, then top with crumbled feta before serving.

Additional Tips for Making This Recipe Better

Here are some personal tips I’ve learned after making this many times:

• I always roast the vegetables until I see slight browning because it deepens the flavour beautifully.
• I prefer pasta with ridges because it holds the dressing better and makes each bite flavourful.
• I let the salad sit for at least 30 minutes before serving because the taste improves as it rests.
• If I prepare it a day ahead, I save a little dressing to refresh the salad before serving.
• I sometimes add a squeeze of fresh lemon just before serving for extra brightness.

How to Serve Marinated Vegetarian Pasta Salad Recipe?

This salad can be served chilled or at room temperature. I like spreading it on a large platter instead of a deep bowl so all the colourful vegetables show beautifully.

Garnish with extra parsley and a little more crumbled feta for an attractive finish. You can also drizzle a small amount of olive oil on top for shine.

It pairs wonderfully with grilled vegetables, garlic bread, or barbecue dishes. For a complete vegetarian meal, serve it alongside crusty bread and a fresh green salad.

Nutritional Information

Here’s an approximate nutritional breakdown per serving:

• Calories: Around 513 kcal
• Protein: Approximately 12 g
• Carbohydrates: Around 71 g
• Fat: About 24 g

Make Ahead and Storage

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 4–5 days. The flavour actually improves after a day as everything marinates together.

Freezing

Freezing is not recommended because roasted vegetables and feta can become watery and lose their texture once thawed.

Reheating

This salad is best served cold or at room temperature. If desired, you can gently warm it slightly, but avoid overheating as it may dry out the vegetables.

Why You’ll Love This Recipe?

This recipe is a favourite for so many reasons.

• Easy to Prepare
  The steps are simple and straightforward, making it perfect for beginners or busy days.
• Packed with Flavour
  Roasted vegetables and lemon dressing create a bold, tangy taste in every bite.
• Highly Customisable
  You can easily adjust vegetables, herbs, or protein to suit your taste.
• Perfect for Meal Prep
  It stores well and tastes even better the next day.
• Great for Gatherings
  Its bright colours and fresh flavours make it ideal for potlucks and family dinners.

Ben Carraoli

Marinated Vegetarian Pasta Salad Recipe

I made this Marinated Vegetarian Pasta Salad recently and instantly fell in love with how fresh and flavourful it turned out. The roasted vegetables soak up the tangy lemon dressing in the most delicious way. Every bite feels juicy, vibrant, and perfectly balanced. I especially love how colourful it looks on the table. If y

Print Recipe Pin Recipe

Total Time 1 hour hr 15 minutes mins

Ingredients Method Notes

Ingredients

  

• 400 g / 14oz dried curly pasta – Curly pasta shapes like fusilli or rotini hold onto the dressing and small veggie pieces beautifully. Avoid very small pasta shapes because they can get lost among the vegetables.
• 1/4 cup fresh parsley roughly chopped – Adds freshness and a pop of colour. Always use fresh parsley rather than dried for better flavour.
• 120 g / 4oz feta cheese crumbled – Use block feta and crumble it yourself. Pre-crumbled feta is usually drier and less creamy.
• 2 capsicum 1 red, 1 yellow, cut into 2.5cm / 1-inch pieces – These add sweetness and vibrant colour. Fresh peppers work best for roasting.
• 1 red onion cut into wedges – Roasting softens the sharp bite and enhances natural sweetness.
• 1 eggplant halved and sliced – Eggplant absorbs flavour extremely well. Choose firm, glossy eggplant for best results.
• 2 zucchini cut into chunks – Adds tenderness and balances the roasted flavours.
• 200 g / 7oz button mushrooms halved – Brings earthy depth and juicy texture.
• 1 bunch asparagus trimmed and cut into 4–5cm pieces – Adds freshness and slight crunch.
• 1/4 cup extra virgin olive oil – Use good quality olive oil for better taste.
• 1 teaspoon salt – Enhances natural vegetable flavours.
• 1 teaspoon black pepper – Adds mild heat and balance.
• 3 garlic cloves minced – Fresh garlic gives the best aroma when roasted.
• For the marinade/dressing:
• 1/3 cup lemon juice – Freshly squeezed lemon juice is strongly recommended for brightness.
• 1/3 cup extra virgin olive oil – Forms the base of the dressing.
• 2 teaspoons white sugar – Balances the acidity of the lemon.
• 2 garlic cloves minced – Adds a punch of flavour to the dressing.
• 1/2 teaspoon salt – Enhances the dressing.
• 1/2 teaspoon black pepper – Adds mild warmth.
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme – These herbs create an Italian-style flavour.
• 1/2 to 1 teaspoon chilli flakes optional – Adjust according to your spice preference.

Method

 

1. In a jar or bowl, combine lemon juice, olive oil, garlic, sugar, dried herbs, salt, pepper, and chilli flakes. Shake or whisk until well blended. Set it aside so the flavours can develop while you prepare the vegetables.
2. Preheat your oven to high heat. Toss all vegetables except asparagus with olive oil, salt, pepper, and garlic. Spread them on baking trays in a single layer and roast until tender and slightly caramelised, then add asparagus in the last few minutes of roasting.
3. Transfer the hot roasted vegetables to a large bowl. Pour over half of the dressing while they are still warm. Let them marinate for at least 30 minutes so they absorb all the flavour.
4. Boil the pasta in well-salted water until slightly softer than al dente. Since pasta firms up when chilled, cooking it a little longer keeps it tender in the salad. Drain well but do not rinse.
5. Add the warm pasta to the marinated vegetables along with any roasting juices. Pour over the remaining dressing and sprinkle chopped parsley. Toss gently until evenly coated, then top with crumbled feta before serving.

Notes

• I always roast the vegetables until I see slight browning because it deepens the flavour beautifully.
• I prefer pasta with ridges because it holds the dressing better and makes each bite flavourful.
• I let the salad sit for at least 30 minutes before serving because the taste improves as it rests.
• If I prepare it a day ahead, I save a little dressing to refresh the salad before serving.
• I sometimes add a squeeze of fresh lemon just before serving for extra brightness.