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MARINATED Vegetarian Pasta Salad!

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MARINATED Vegetarian Pasta Salad!

How do you make a Vegetarian Pasta Salad so fabulous that even this self confessed carnivore can’t get enough of it? MARINATE the vegetables! This big, fat pasta salad recipe is a standout – it’s juicy, it’s flavour loaded and it looks as amazing as it tastes! Excellent summer food that lasts for days.

Ingredients :

  • 400g / 14oz curly pasta , dried
  • 1/4 cup parsley , roughly chopped
  • 120g / 4oz feta , crumbled into big chunks
  • 2 capsicum/bell peppers, cut into 2.5cm / 1" pieces
  • 1 red onion , cut into wedges
  • 1 eggplant , halved lengthwise, then 1.25cm/ 0.5″ thick semi circles
  • 2 zucchini , cut into 1.5cm / 2/3" chunks
  • 200g/ 7oz button mushrooms , halved
  • 1 bunch asparagus , ends trimmed, cut into 5cm/2" lengths
  • 1/4 cup extra virgin olive oil
  • 1 tsp each salt and pepper
  • 3 cloves garlic , minced
  • 1/3 cup lemon juice
  • 1/3 cup extra virgin olive oil
  • 2 tsp white sugar
  • 2 garlic cloves , minced
  • 1/2 tsp each salt and pepper
  • 1/2 tsp each dried basil, parsley, oregano, thyme
  • 1/2 – 1 tsp chilli flakes

Directions :

  1. Place ingredients in a jar and shake well. Set aside 10 minutes+.
  2. Roasted Vegetables:
  3. Preheat oven to 250°C/480°F (230°F fan) – super high heat replicates BBQ charred edges.
  4. Toss veggies in oil – Place all vegetables other than asparagus in a large bowl. Drizzle with oil, sprinkle with salt, pepper and garlic, toss.
  5. Spread vegetables on 2 trays (fill one less than the other). Roast 25 minutes, tossing once.
  6. Add asparagus – Drizzle asparagus with oil and pinch of salt and pepper. Add into oven for last 5 minutes.
  7. BBQ Option: See Marinated BBQ Vegetables for directions.
  8. Marinate veggies – Transfer vegetables into large bowl, pour over 1/2 the Dressing. Toss, then leave to marinate for 30 minutes to 3 hours.
  9. Cook pasta + 2 minutes: In large pot of salted water, cook pasta per packet directions but ADD 2 minutes to the cook time (Note 5 for why). Drain and return pasta into pot.
  10. Add vegetables, including veg juices, into the pasta pot. Add remaining Dressing and parsley, then toss. Set aside for 15 minutes to cool slightly.
  11. Serve! Sprinkle with feta and serve! Keeps 4 – 5 days, serve at room temp.
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