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Marinated Vegetarian Pasta Salad Recipe
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
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Total Time 1 hour 15 minutes
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.