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–+ servings
summer vegetarian pasta salad

Marinade Vegetarian Pasta Salad

Prep : 10 minutes
Cook : 25 minutes
Total : 1 hour 5 minutes
Author : Anna Lee
Cuisine : Italian, western
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Serving : 4
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This simple vegetable pasta salad only needs to be marinated with a dressing and will be juicy and tasty. No cooking skills are needed, anyone can make it. Just roast vegetables, cook the pasta and mix it with the dressing. The best idea for a prepared meal or a lunch box.

Ingredients

  • 400 g curly pasta, or any other dried pasta (Note 1)

VEGETABLES: (NOTE 2)

  • 2 zucchini, cut into 1.5cm / 2/3" chunks
  • 1 eggplant, cut into 1.5cm / 2/3" chunks
  • red and yellow bell peppers,  cut into 2.5cm / 1" pieces
  • 200 g button mushrooms, halved 

GARNISH:

  • 120 g feta, crumbled into big chunks
  • 1/2 cup parsley, chopped 

MARINADE / DRESSING:

  • 2 garlic cloves, minced
  • 1/3 cup (85ml) olive oil
  • 1/2 teaspoon pepper
  • 3/4 teaspoon salt, adjust to taste
  • 1 teaspoon mixed herbs or Italian herbs, or dried basil, parsley, oregano, thyme
  • 1/3 cup (85ml) lemon juice
  • 2 teaspoons sugar
  • 1/2 teaspoon chili flakes, or red pepper flakes (optional)
  • 50 ml cooking pasta water, note 3

Instructions

MARINADE/DRESSING:

  • Put all ingredients in a jar and shake well. Set aside 10 minutes.

ROASTED VEGETABLES:

  • Preheat oven to 250°C/480°F (230°F fan ) - super high heat to get charred BBQ edges.
  • Put all vegetables on 2 trays, don't overlap. Roast 25 minutes, tossing once.
  • Marinate veggies – Add some dressing to the roasted vegetables and mix well. Set aside.

PASTA SALAD:

  • Prepare a pot of water and 1 tablespoon of salt. Cook the pasta according to package directions, but cook ADD 2 minutes longer. (Note 1) Pour off the water and drain.
  • Add some dressing to the pasta and mix well. the vegetables and mix them with pasta. Set the pasta aside for at least 15 to 30 minutes to give them more flavor.

SERVING:

  • Sprinkle with feta and chopped parsley and serve!

MAKE AHEAD:

  • Make sure you eat them at room temperature. You can also bake the cold pasta (Note 4) or microwave it.
  • Be sure to save some dressing for leftovers. After heating, they'll become dry. Therefore, you need to add some dressing to make them juicy.

Video

https://youtube.com/watch?v=cRZjltmhZE8

Tips & Notes:

SERVINGS:  Serves 4 to 5 as a meal, or 8 – 10 as a side.
1. The pasta should be cooked a little softer than usual, as it becomes firmer when cold.
2. You can use any vegetables you like or leftovers. However, different vegetables require different baking times.
  • 25 minutes - above vegetables, cauliflower, and root vegetables such as carrots or squash.
  • 15 minutes - broccoli, green beans, beets (diced).
  • 5 minutes - asparagus, peas.
  • No cook - olives, pickles, artichokes, dried tomatoes, tomatoes, cucumbers and leafy vegetables.
3. Pasta cooking water contains starchy. It can emulsify well with the oil, thickening the dressing and combining with the vegetables and pasta, giving the pasta more flavor. In this way, you don't need much oil and dressing to make the pasta tastier and more aromatic. This way you don't need to put too much olive oil.
4. When you bake, you need to preheat the oven to high temperature and 5 minutes of baking is enough.

Nutrition Information:

Serving: 100g Calories: 686kcal (34%) Carbohydrates: 92g (31%) Protein: 22g (44%) Fat: 27g (42%) Saturated Fat: 7g (44%) Polyunsaturated Fat: 3g Monounsaturated Fat: 15g Cholesterol: 27mg (9%) Sodium: 807mg (35%) Potassium: 1002mg (29%) Fiber: 9g (38%) Sugar: 13g (14%) Vitamin A: 1066IU (21%) Vitamin C: 39mg (47%) Calcium: 221mg (22%) Iron: 3mg (17%)
Keyword: Grilled vegetable marinade,Grilled vegetables,vegetable pasta salad
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