I stole this recipe for Marinated Vegetable Pasta Salad from Recipetineats.com. This tasty pasta salad starts with roasted vegetables. A dressing is made with olive oil, lemon juice, garlic and spices. Zucchini, onion, tomatoes and mushrooms are marinated in half of the dressing before being roasted in the oven. Then the vegetables are added to a bowl with cooked pasta. Next the vegetables and pasta are tossed with the remaining dressing. Cubed mozzarella is added before serving. This recipe a delicious way to use locally sourced vegetables.
Cut mushrooms, tomatoes, zucchini and onions into cubes.
In a small bowl, combine ⅓ cup lemon juice, ⅓ cup olive oil, 2 tsp white sugar, 2 garlic cloves, ½ tsp salt, ½ tsp pepper, ½ tsp dried basil, ½ tsp dried parsley, ½ tsp oregano and ½ tsp thyme.
Whisk to combine.
Toss the vegetables with half of the dressing, then spread onto a baking sheet.
Then roast the vegetables in the oven at 480 F for 25 minutes. Transfer the vegetables into a large bowl, pour over ½ of the dressing. Toss then leave to marinade for 30 minutes to 3 hours.
Next add cooked pasta to the bowl.
Set aside 15 minutes to cool slightly. Sprinkle with cubed mozzarella or feta cheese.
Toss well to coat then serve.
If you liked this recipe for Marinated Vegetable Pasta Salad then you can also try Roasted Corn and Tomato Pasta Salad, Orzo with Roasted Summer Vegetables or Grilled Zucchini Pasta Salad.
Marinated Vegetable Pasta Salad
Ingredients
- 14 oz curly pasta
- ¼ cup parsley
- 4 oz feta crumbled into big chunks
Vegetables
- 2 red peppers
- 1 red onion cut into wedges
- 1 eggplant cubed
- 2 zucchini cubed
- 7 oz button mushrooms halved
- 1 bunch asparagus
- ¼ cup olive oil
- 1 tsp salt
- 1 tsp pepper
- 3 cloves garlic minced
Marinade
- ⅓ cup lemon juice
- ⅓ cup olive oil
- 2 tsp white sugar
- 2 garlic cloves minced
- ½ tsp salt
- ½ tsp pepper
- ½ tsp dried basil
- ½ tsp dried parsley
- ½ tsp oregano
- ½ tsp thyme
- ½ tsp chili flakes
Instructions
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Whisk together the marinade in a small bowl.
Roasted Vegetables
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Preheat the oven to 480 F.
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Place all the vegetables except the asparagus in a large bowl. Drizzle with olive oil, sprinkle salt, pepper and garlic, toss to coat.
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Spread the vegetables onto 2 baking sheets lined with parchment paper. Roast for 25 minutes, tossing once.
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Drizzle the asparagus with oil and pinch of salt and pepper. Add in the oven the last 5 minutes of cooking.
Pasta Salad
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Transfer the vegetables into a large bowl, pour over ½ of the dressing. Toss then leave to marinade for 30 minutes to 3 hours.
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Cook the pasta before package directions but add 2 minutes to the cook time. Reserve 1 cup pasta water. Drain and return to the pot.
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Add 3 tbsp pasta water to the remaining dressing.
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Add the vegetables, including the juices to the pasta. Add the remaining dressing and parsley, then toss. Set aside 15 minutes to cool slightly.
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Sprinkle with cheese and serve.
Recipe Notes
Add 3 tbsp pasta water to leftovers. Serve leftovers at room temperature. Can also add olives, artichokes and sun-dried tomatoes. Mozzarella cheese can be substituted for feta cheese.