MARINATED Vegetarian Pasta Salad! Recipe

How do you make a Vegetarian Pasta Salad so fabulous that even this self confessed carnivore can’t get sufficient of it? MARINATE the greens! This massive, fats pasta salad recipe is a standout – it’s juicy, it’s flavour loaded and it appears as superb because it tastes! Glorious summer time meals that lasts for days.

Who would’ve thought these random veggies you’ve received left within the backside of your fridge might be reworked into one thing as unbelievable as this Vegetarian Pasta Salad??

Overlook limp, bland veggies sitting sadly amongst tasteless, soggy pasta. THIS chilly pasta salad is the polar reverse of that. It’s vibrant, it’s flavour loaded, it’s JUICY, and can make even green-haters scoff down a weeks’ price of veggies in a single sitting!

Marinating the greens for simply half-hour makes all of the distinction on this pasta salad!

Prepare dinner veggies (BBQ or oven) -> marinade in dressing -> toss by means of pasta.

Yep. That’s it.

(OK I would’ve skipped a number of steps like chop / oil / salt ‘n pepper the veggies, however you get the gist!)

The great thing about this Vegetarian Pasta Salad recipe is that this – there are not any guidelines. You’ll be able to actually put any roastable/grillable veggie on this – and it’s going to be superb.

Oh wait. That was a grand assertion that sounded actually good however I realised was a bit unfaithful. I feel potato is likely to be a bit odd. Whereas the notion of carb-on-carb will not be one thing that has handed me by through the years (potato pizza, anybody??), I don’t assume it can fairly work right here.

However that’s the one exception! 😂

Right here’s what I take advantage of.

However right here’s a photograph from one other time I made this Vegetarian Pasta Salad utilizing different greens (I spy cauliflower and broccoli) and likewise a mixture of leftover pasta I had.

And right here’s the marinade / dressing I take advantage of for this pasta salad recipe. You get nice bang in your buck with this marinade:

1. Whenever you toss scorching greens in a dressing, they suck up the flavour which makes the veggies even tastier;

2. Because the veggies marinate, they sweat and creates tasty juices which makes this pasta salad additional juicy and engaging; and

3. Maintain again a number of the dressing so as to add a recent hit of flavour on the finish.

I make this Vegetarian Pasta Salad a LOT. This, together with Baked Frittata, is certainly one of my favorite methods to make use of up leftover greens on the finish of the week as a result of they are often made with any roast-able greens, and it lasts for days and days so you may make it now when your veggies are on the finish of their life, however eat it later.

Some extra Leftover Veg favourites embrace: Vegetarian Lasagna (double up on veg and skip the ricotta layer), Tacky Vegetable Pasta and this One Pan Roasted Greens and Seasoned Rice.

Serve this Vegetarian Pasta Salad as:

• a aspect dish to something (effectively, maybe something non-Asian!)

• a meal in itself

• work lunch!

• GREAT for potlucks and gatherings – transportable, vibrant, and naturally tremendous delish

• serve it at room temp OR barely heat

And whereas it is meat free, you could possibly actually add successful of protein by including some shredded chicken!

MARINATED Vegetarian Pasta Salad! Recipe

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Serves: 8 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 513 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 400g / 14oz curly pasta , dried (or other of choice)
• 1/4 cup parsley , roughly chopped (or chives)
• 120g / 4oz feta , crumbled into big chunks
• 2 capsicum/bell peppers (1 red, 1 yellow), 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 (see video)
• 200g/ 7oz button mushrooms , halved (large ones quartered)
• 1 bunch asparagus , ends trimmed, cut into 5cm/2" lengths
• 1/4 cup (65ml) extra virgin olive oil
• 1 tsp each salt and pepper
• 3 cloves garlic , minced
• 1/3 cup (85ml) lemon juice
• 1/3 cup (85ml) 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 (Note 2)
• 1/2 – 1 tsp chilli flakes (adjust spice to taste, Note 3)

Instructions

1. Place ingredients in a jar and shake well. Set aside 10 minutes+.
2. Preheat oven to 250°C/480°F (230°F fan) – super high heat replicates BBQ charred edges.
3. Toss veggies in oil – Place all vegetables other than asparagus in a large bowl. Drizzle with oil, sprinkle with salt, pepper and garlic, toss.
4. Spread vegetables on 2 trays (fill one less than the other). Roast 25 minutes, tossing once.
5. Add asparagus – Drizzle asparagus with oil and pinch of salt and pepper. Add into oven for last 5 minutes.
6. BBQ Option: See Marinated BBQ Vegetables for directions.
7. Marinate veggies – Transfer vegetables into large bowl, pour over 1/2 the Dressing. Toss, then leave to marinate for 30 minutes to 3 hours.
8. 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.
9. Add vegetables, including veg juices, into the pasta pot. Add remaining Dressing and parsley, then toss. Set aside for 15 minutes to cool slightly.
10. Serve! Sprinkle with feta and serve! Keeps 4 – 5 days, serve at room temp.
11. SCOOP OUT a mug of pasta cooking water just before draining. Add 3 tbsp water to reserved Dressing (after marinating veg), shake well. Use this Dressing per above, but reserve 3 tbsp to freshen up pasta salad on Day 2 onwards.
12. Freshen up pasta salad: Bring to room temp or briefly microwave (cold pasta = dry) to warm gently. Toss with Reserved Dressing then serve.

Notes

SERVINGS: Serves 5 to 6 as a meal, or 8 – 10 as a side.
1. Vegetables – feel free to switch up as desired., any roast-able veggies will be great! Also note, it looks like a huge volume uncooked but it shrinks by about 30% once cooked!
25 min roasting – listed veggies, cauliflower, carrots, corn on cob (cut kernels off), parsnip, root veg, pumpkin
15 – 20 min – broccoli, broccolini, fennel, beetroot (cubes), leeks
5 minutes – asparagus, green beans, peas.
No cook – olives, artichokes, sun dried tomatoes and other pickled/antipasto veg, tomato, cucumbers, leafy greens.
2. Herbs – you want 2 tsp in total, just sub / double up on what you have. Or use a Mixed Herbs or Italian Herbs.
3. Chilli Flakes – aka red pepper flakes. I use 1 tsp because I like the buzz of heat!
4. PRO TIP to keep pasta salads juicy when making ahead (as they tend to dry out the next day) – increase volume of dressing by shaking it up with pasta cooking water. Starch in water emulsifies with fat in dressing = more dressing volume, same amount of flavour = can reserve some dressing = juicier pasta salad.
Also, cold pasta is drier. Let it come to room temp or even microwave briefly, the toss with reserved Dressing!
5. Cook pasta until extra soft because pasta firms up when cool. By cooking the pasta beyond al dente, it keeps the pasta softer even when refrigerated. So much more pleasant to eat!
6. Storage – Great fresh, even better on Day 2! I’ve kept this for 4 – 5 days and it still tasted great, I added a squeeze of fresh lemon. Best served at room temperature.
7. Nutrition per serving, assuming 8 serves.