Home Foods MARINATED Vegetarian Pasta Salad! | RecipeTin Eats

MARINATED Vegetarian Pasta Salad! | RecipeTin Eats

by Amelie Smith
Close up of Amazing Vegetarian Pasta Salad

How do you make a Vegetarian Pasta Salad so fabulous that even this self confessed carnivore can not get sufficient of it? MARINATE the vegetables! This significant, fat pasta salad recipe is a standout – it is juicy, it is flavour loaded and it appears as wonderful as it tastes! Superb summer time meals that lasts for days.

Close up of Amazing Vegetarian Pasta Salad

Vegetarian Pasta Salad

Who would’ve believed these random veggies you have got left in the bottom of your fridge could be transformed into a thing as extraordinary as this Vegetarian Pasta Salad??

Overlook limp, bland veggies sitting sadly amongst tasteless, soggy pasta. THIS cold pasta salad is the polar opposite of that. It is vibrant, it is flavour loaded, it is JUICY, and will make even green-haters scoff down a weeks’ worth of veggies in one particular sitting!

Marinating the vegetables for just 30 minutes tends to make all the distinction in this pasta salad!

Vegetarian Pasta Salad recipe in a large white bowl, ready to be served

How to make this summer time Vegetable Pasta Salad

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

Yep. That is it.

(OK I might’ve skipped a handful of measures like chop / oil / salt ‘n pepper the veggies, but you get the gist!)

How to make this amazing Vegetarian Pasta Salad

Pro tip – how to hold your pasta salad JUICY (without having applying tons of oil)

Pasta salads hold effectively for days upon days, but the pasta tends to suck up all the dressing and vegetable juices. So to hold this good and juicy if serving this two, three or even four days later, the trick is to shake up the dressing with some pasta cooking water to make far more dressing without having applying copious amounts of oil.

This is what takes place: pasta cooking water is starchy from the pasta. The starch emulsifies with the oil in the dressing and thickens the pasta cooking water so it is the consistency of dressing. You have far more dressing (with the identical quantity of flavour in it) so you can reserve some to make the pasta salad good and juicy when you serve it up the subsequent day….and the subsequent!

Vegetables for pasta salad

The beauty of this Vegetarian Pasta Salad recipe is this – there are no guidelines. You can actually put any roastable/grillable veggie in this – and it is going to be wonderful.

Oh wait. That was a grand statement that sounded seriously superior but I realised was a bit untrue. I assume potato could be a bit odd. When the notion of carb-on-carb is not a thing that has passed me by more than the years (potato pizza, everyone??), I do not assume it will really function right here.

But that is the only exception! &#x1f602

Here’s what I use.

Vegetables for Vegetarian Pasta Salad

Now, I confess these had been not just dregs of my fridge – I especially wanted to use the identical veggies I applied in the Marinated BBQ Vegetables so I could use the identical clips in the video to show that you can either roast OR BBQ the vegetables. &#x1f607

But here’s a photo from a further time I created this Vegetarian Pasta Salad applying other vegetables (I spy cauliflower and broccoli) and also a mix of leftover pasta I had.

Overhead photo of cold pasta salad made with roasted vegetables

Marinade-Dressing for vegetables (double duty!)

And here’s the marinade / dressing I use for this pasta salad recipe. You get fantastic bang for your buck with this marinade:

  1. When you toss hot vegetables in a dressing, they suck up the flavour which tends to make the veggies even tastier

  2. As the veggies marinate, they sweat and creates tasty juices which tends to make this pasta salad additional juicy and tasty and

  3. Hold back some of the dressing to add a fresh hit of flavour at the finish.

Ingredients for vegetable marinade
Pouring lemon garlic pasta salad dressing over Vegetable Pasta Salad

I make this a LOT!

I make this Vegetarian Pasta Salad a LOT. This, along with Baked Frittata, is one particular of my favourite approaches to use up leftover vegetables at the finish of the week mainly because they can be created with any roast-capable vegetables, and it lasts for days and days so you can make it now when your veggies are at the finish of their life, but consume it later.

Some far more Leftover Veg favourites incorporate: Vegetarian Lasagna (double up on veg and skip the ricotta layer), Cheesy Vegetable Pasta and this A single Pan Roasted Vegetables and Seasoned Rice.

Serving cold pasta salad

How to serve it

Serve this Vegetarian Pasta Salad as:

  • a side dish to something (effectively, possibly something non-Asian!)

  • a meal in itself

  • function lunch!

  • Fantastic for potlucks and gatherings – transportable, colourful, and of course super delish

  • serve it at area temp OR slightly warm

And although it is meat absolutely free, you could absolutely add a hit of protein by adding some shredded chicken! – Nagi x

Overhead photo of marinated Vegetable Pasta Salad

Watch how to make it

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Close up photo of my favourite Vegetable Pasta Salad

Marinated Vegetarian Pasta Salad

Servingseight – ten

Tap or hover to scale

Recipe video above! How do you make the very best ever vegetable pasta salad? MARINATE the veggies. Roast or BBQ any veg you want, then toss in a marinade so they absorb the flavour although hot just before mixing by means of pasta. This is a significant, fat JUICY flavour loaded pasta salad that lasts for days and days – see PRO TIP for maintaining pasta salads juicy!


Roasted Vegetables:

  • Preheat oven to 250°C/480°F (230°F fan) – super higher heat replicates BBQ charred edges.

  • Toss veggies in oil – Spot all vegetables other than asparagus in a big bowl. Drizzle with oil, sprinkle with salt, pepper and garlic, toss.

  • Spread vegetables on two trays (fill one particular significantly less than the other). Roast 25 minutes, tossing as soon as.

  • Add asparagus – Drizzle asparagus with oil and pinch of salt and pepper. Add into oven for final five minutes.

  • BBQ Alternative: See Marinated BBQ Vegetables for directions.

Pasta salad:

  • Marinate veggies – Transfer vegetables into big bowl, pour more than 1/two the Dressing. Toss, then leave to marinate for 30 minutes to three hours.

  • Cook pasta + two minutes: In big pot of salted water, cook pasta per packet directions but ADD two minutes to the cook time (Note five for why). Drain and return pasta into pot.

  • Add vegetables, such as veg juices, into the pasta pot. Add remaining Dressing and parsley, then toss. Set aside for 15 minutes to cool slightly.

  • Serve! Sprinkle with feta and serve! Keeps four – five days, serve at area temp.

Make ahead PRO TIP (Note four):

  • SCOOP OUT a mug of pasta cooking water just just before draining. Add three tbsp water to reserved Dressing (immediately after marinating veg), shake effectively. Use this Dressing per above, but reserve three tbsp to freshen up pasta salad on Day two onwards.

  • Freshen up pasta salad: Bring to area temp or briefly microwave (cold pasta = dry) to warm gently. Toss with Reserved Dressing then serve.

Recipe Notes:

SERVINGS: Serves five to six as a meal, or eight – ten as a side.
1. Vegetables – really feel absolutely free to switch up as preferred., any roast-capable veggies will be fantastic! Also note, it appears like a substantial volume uncooked but it shrinks by about 30% as soon as cooked!

  • 25 min roasting – listed veggies, cauliflower, carrots, corn on cob (reduce kernels off), parsnip, root veg, pumpkin
  • 15 – 20 min – broccoli, broccolini, fennel, beetroot (cubes), leeks
  • five minutes – asparagus, green beans, peas.
  • No cook – olives, artichokes, sun dried tomatoes and other pickled/antipasto veg, tomato, cucumbers, leafy greens.

two. Herbs – you want two tsp in total, just sub / double up on what you have. Or use a Mixed Herbs or Italian Herbs.
three. Chilli Flakes – aka red pepper flakes. I use 1 tsp mainly because I like the buzz of heat!
four. PRO TIP to hold pasta salads juicy when creating ahead (as they have a tendency to dry out the subsequent day) – raise volume of dressing by shaking it up with pasta cooking water. Starch in water emulsifies with fat in dressing = far more dressing volume, identical quantity of flavour = can reserve some dressing = juicier pasta salad.
Also, cold pasta is drier. Let it come to area temp or even microwave briefly, the toss with reserved Dressing!
five. Cook pasta till additional soft mainly because pasta firms up when cool. By cooking the pasta beyond al dente, it keeps the pasta softer even when refrigerated. So substantially far more pleasant to consume!
six. Storage – Fantastic fresh, even greater on Day two! I’ve kept this for four – five days and it nevertheless tasted fantastic, I added a squeeze of fresh lemon. Ideal served at area temperature.
7. Nutrition per serving, assuming eight serves.

Nutrition Information and facts:

Calories: 513cal (26%)Carbohydrates: 71g (24%)Protein: 12g (24%)Fat: 24g (37%)Saturated Fat: fiveg (31%)Cholesterol: 14mg (five%)Sodium: 631mg (27%)Potassium: 870mg (25%)Fiber: sixg (25%)Sugar: 17g (19%)Vitamin A: 1412IU (28%)Vitamin C: 176mg (213%)Calcium: 130mg (13%)Iron: twomg (11%)

Initially published July 2019. Writing tidied up January 2022, no alter to recipe, I wouldn’t dare!

Life of Dozer

Potato Wedges. He does not have really the identical response with vegetables. &#x1f937&#x1f3fb&#x200d&#x2640&#xfe0f

Dozer the golden retriever dog licking lips at sight of potato wedges

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