Recipe: Marinated Vegetarian Pasta Salad

Recipe: Marinated Vegetarian Pasta Salad

Marinated Vegetarian Pasta Salad

Prep: 15 mins | Cook: 30 mins | Marinating: 30 mins | Total: 1 hr 15 mins


400g curly pasta , dried (or other of choice)

1/4 cup parsley , roughly chopped (or chives)

120g feta , crumbled into big chunks


2 capsicum (1 red, 1 yellow), cut into 2.5cm pieces

1 red onion , cut into wedges

1 eggplant , halved lengthwise, then 1.25cm thick semi circles

2 zucchini , cut into 1.5cm chunks

200g button mushrooms , halved (large ones quartered)

1 bunch asparagus , ends trimmed, cut into 5cm 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

1/2 – 1 tsp chilli flakes (adjust spice to taste)




Place ingredients in a jar and shake well. Set aside 10 minutes+.


Preheat oven to 250°C, super high heat replicates BBQ charred edges.

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

Spread vegetables on 2 trays (fill one less than the other). Roast 25 minutes, tossing once.

Add asparagus – Drizzle asparagus with oil and pinch of salt and pepper. Add into oven for last 5 minutes.


Marinate veggies – Transfer vegetables into large bowl, pour over 1/2 the Dressing. Toss, then leave to marinate for 30 minutes to 3 hours.

Cook pasta + 2 minutes: In large pot of salted water, cook pasta per packet directions but ADD 2 minutes to the cook time. Drain and return pasta into pot.

Add vegetables, including 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 4 – 5 days, serve at room temp.

Recipe and photo courtesy of