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Home Pasta and Rice Salads

MARINATED Vegetarian Pasta Salad!

By:Nagi
Published:6 Jan '22Updated:5 Feb '23
177 Comments
Recipe v Video v Dozer v

How do you make a Vegetarian Pasta Salad so fabulous that even this self confessed carnivore can’t get enough of it? MARINATE the vegetables! This big, fat pasta salad recipe is a standout – it’s juicy, it’s flavour loaded and it looks as amazing as it tastes! Excellent summer food that lasts for days.

Close up of Amazing Vegetarian Pasta Salad

Vegetarian Pasta Salad

Who would’ve thought those random veggies you’ve got left in the bottom of your fridge could be transformed into something as incredible as this Vegetarian Pasta Salad??

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

Marinating the vegetables for just 30 minutes makes all the difference in this pasta salad!

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

How to make this summer Vegetable Pasta Salad

Cook veggies (BBQ or oven) -> marinade in dressing -> toss through pasta.

Yep. That’s it.

(OK I might’ve skipped a few steps 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 keep your pasta salad JUICY (without using tons of oil)

Pasta salads keep well for days upon days, but the pasta tends to suck up all the dressing and vegetable juices. So to keep this nice and juicy if serving this 2, 3 or even 4 days later, the trick is to shake up the dressing with some pasta cooking water to make more dressing without using copious amounts of oil.

This is what happens: 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’s the consistency of dressing. You have more dressing (with the same amount of flavour in it) so you can reserve some to make the pasta salad nice and juicy when you serve it up the next day….and the next!

Vegetables for pasta salad

The beauty of this Vegetarian Pasta Salad recipe is this – there are no rules. You can literally put any roastable/grillable veggie in this – and it’s going to be amazing.

Oh wait. That was a grand statement that sounded really good but I realised was a bit untrue. I think potato might be a bit odd. While the notion of carb-on-carb is not something that has passed me by over the years (potato pizza, anyone??), I don’t think it will quite work here.

But that’s the only exception! 😂

Here’s what I use.

Vegetables for Vegetarian Pasta Salad

Now, I confess these were not just dregs of my fridge – I specifically wanted to use the same veggies I used in the Marinated BBQ Vegetables so I could use the same clips in the video to show that you can either roast OR BBQ the vegetables. 😇

But here’s a photo from another time I made this Vegetarian Pasta Salad using 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 great bang for your buck with this marinade:

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

  2. As the veggies marinate, they sweat and creates tasty juices which makes this pasta salad extra juicy and tasty; and

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

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 of my favourite ways to use up leftover vegetables at the end of the week because they can be made with any roast-able vegetables, and it lasts for days and days so you can make it now when your veggies are at the end of their life, but eat it later.

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

Serving cold pasta salad

How to serve it

Serve this Vegetarian Pasta Salad as:

  • a side dish to anything (well, perhaps anything non-Asian!)

  • a meal in itself

  • work lunch!

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

  • serve it at room temp OR slightly warm

And while it is meat free, you could certainly 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

Author: Nagi
Prep: 15 minutes mins
Cook: 30 minutes mins
Marinating: 30 minutes mins
Total: 1 hour hr 15 minutes mins
Mains, Side Dish
Western
5 from 76 votes
Servings8 – 10
Tap or hover to scale
Print
  • 169
Recipe video above! How do you make the 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 while hot before mixing through pasta.
This is a big, fat JUICY flavour loaded pasta salad that lasts for days and days – see PRO TIP for keeping pasta salads juicy!

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

Vegetables (Note 1):

  • 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

Roasting:

  • 1/4 cup (65ml) extra virgin olive oil
  • 1 tsp each salt and pepper
  • 3 cloves garlic , minced

Marinade / Dressing:

  • 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

Marinade/Dressing:

  • Place 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 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.
  • BBQ Option: See Marinated BBQ Vegetables for directions.

Pasta salad:

  • 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 (Note 5 for why). 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.

Make ahead PRO TIP (Note 4):

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

Recipe 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.

Nutrition Information:

Calories: 513cal (26%)Carbohydrates: 71g (24%)Protein: 12g (24%)Fat: 24g (37%)Saturated Fat: 5g (31%)Cholesterol: 14mg (5%)Sodium: 631mg (27%)Potassium: 870mg (25%)Fiber: 6g (25%)Sugar: 17g (19%)Vitamin A: 1412IU (28%)Vitamin C: 176mg (213%)Calcium: 130mg (13%)Iron: 2mg (11%)
Keywords: Grilled vegetable marinade, Grilled vegetables, vegetable pasta salad
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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

Life of Dozer

Potato Wedges. He doesn’t have quite the same response with vegetables. 🤷🏻‍♀️

Dozer the golden retriever dog licking lips at sight of potato wedges
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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177 Comments

  1. Erin says

    December 1, 2023 at 11:51 am

    5 stars
    Super quick and easy.

    Reply
  2. Lili says

    November 27, 2023 at 2:46 am

    5 stars
    Absolutely fantastic pasta salad. Have made it several times (for myself, for a crowd, etc) and it’s always a winner! Definitely better in the summertime when all the veg is at its peak but it’s so easy to tweak this based on what’s in season. I’ve added a can of white beans in the past to bulk it up a bit for work lunches. All around such a stellar recipe!

    Reply
  3. Evelyn Hughes says

    September 26, 2023 at 9:47 am

    Could I use leftover gnocchi instead of pasta

    Reply
  4. Laura Mitch says

    August 12, 2023 at 10:59 pm

    5 stars
    This was amazing. Made using up leftover veggies in my fridge (cauliflower, mushroom, zucchini, onion and yellow beans) and used cheese tortellini for the pasta. The flavour of the dressing with the roasted vegetables and pasta was so tasty. The leftovers tasted great too for the next two days lunches. Highly recommend.

    Reply
  5. Carm says

    July 9, 2023 at 12:05 pm

    Made this yesterday for a family lunch and it is just so good. So much flavour. I added roast fennel and also added marinated artichokes and olives. Was a huge hit and have shared the recipe. Will definitely make regularly. Thanks for a great recipe as always Nagi!

    Reply
  6. Tania says

    June 6, 2023 at 4:52 am

    5 stars
    This pasta salad was a hit! People couldn’t stop raving about it

    Reply
  7. Feb says

    May 2, 2023 at 12:28 pm

    5 stars
    This is so good! I made it once and everyone at home couldn’t get enough of it. I added some grilled chicken to it. Definitely making this at least once a week for lunch/dinner. Thanks Nagi!

    Reply
  8. Jeanette says

    March 31, 2023 at 10:44 pm

    5 stars
    It doesn’t matter how many times I make this, it always feels like my tastebuds hit the rollercoaster of emotions, Pure joyful flavours explode in my mouth and happiness totally envelops me. I can hear my family chuckle “Sounds like Mums made her marinated veggie pasta salad again”
    Thank you Nagi, another winning recipe. Any chance you can add this recipe in your next cook book please x

    Reply
  9. Nha says

    March 21, 2023 at 12:15 am

    5 stars
    Love this recipe. This is made many time in our home. Love the dressing. Thank you.

    Reply
  10. Nha says

    March 21, 2023 at 12:13 am

    You are the best chef on YouTube ! Awesome video very easy to follow. Love every recipes. . Also sweet Dozer. ❤️

    Reply
  11. Rehoboth says

    March 8, 2023 at 6:48 pm

    5 stars
    Excellent recipe

    Reply
  12. Karin says

    January 21, 2023 at 12:27 pm

    5 stars
    I’ve wanted to make this forever and finally did tonight! It didn’t disappoint. I didn’t have zucchini, mushrooms or asparagus and added in broccoli, artichokes and kalamata olives. Seriously the best pasta salad I’ve ever made!!!!

    Reply
  13. Melissa Baker says

    January 6, 2023 at 12:38 pm

    5 stars
    Fantastic salad – made it for Christmas and again today so I can take it to work next week for lunch! Another winner!!!

    Reply
  14. Maisie says

    December 24, 2022 at 11:00 pm

    Bought it to Xmas BBQ lunch today. So tasty and definitely tastier the nextday after baking. Reduced pasta content by half.

    Reply
  15. Karen Atkinson says

    December 19, 2022 at 7:23 am

    5 stars
    Tasty and impressive, a good dish for pot luck dinners with friends

    Reply
  16. Harrison says

    December 16, 2022 at 9:34 pm

    The marinade smells like chicken BBQ chicken stuffing!!!

    Reply
  17. Gillian says

    November 27, 2022 at 6:10 am

    5 stars
    Delicious!!!

    Reply
  18. Natalie says

    November 14, 2022 at 10:55 pm

    5 stars
    I have made this salad a handful of times already, it is absolutely delicious. This is a new favourite in our household! Thank you Nagi!

    Reply
  19. Monique Luccon says

    October 10, 2022 at 12:44 am

    Hi! I have made this a few times and love it! I just want to know if you leave the vegetable out of the fridge when marinating?

    Reply
  20. Jill says

    September 20, 2022 at 8:26 pm

    Wow- this was delicious! I switched up the veggies and added chickpeas. I will make this one again!

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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