Description
This vibrant Marinated Vegetarian Pasta Salad combines perfectly cooked curly pasta with a medley of grilled vegetables and a tangy lemon-herb dressing. Rich with fresh herbs, feta cheese, and a subtle hint of chili flakes, this salad is a wholesome and flavorful dish ideal for gatherings or a hearty lunch.
Ingredients
Scale
Pasta & Herbs
- 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
- 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
- 200g / 7oz button mushrooms, halved (large ones quartered)
- 1 bunch asparagus, ends trimmed, cut into 5cm / 2″ lengths
Grilling Oil & Seasoning
- 1/4 cup (65ml) extra virgin olive oil
- 1 tsp salt
- 1 tsp pepper
- 3 cloves garlic, minced
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 salt
- 1/2 tsp pepper
- 1/2 tsp dried basil
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 – 1 tsp chili flakes (adjust spice to taste)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the curly pasta and cook according to package instructions until al dente, approximately 8-10 minutes. Drain the pasta, rinse briefly under cold water to stop the cooking process, and set aside to cool.
- Prepare the Vegetables: Preheat a grill or grill pan over medium-high heat. In a large bowl, combine the capsicum, red onion, eggplant, zucchini, mushrooms, and asparagus with 1/4 cup extra virgin olive oil, 1 teaspoon salt, 1 teaspoon pepper, and 3 cloves minced garlic. Toss well to coat all pieces evenly.
- Grill the Vegetables: Place the vegetables on the grill in a single layer. Grill for about 5-7 minutes per side or until tender and lightly charred, turning occasionally. Remove from grill and let cool slightly before combining with pasta.
- Make the Dressing & Combine: In a bowl, whisk together lemon juice, 1/3 cup extra virgin olive oil, white sugar, minced garlic, salt, pepper, dried basil, parsley, oregano, thyme, and chili flakes. In a large serving bowl, combine the cooked pasta, grilled vegetables, crumbled feta, and chopped parsley. Pour the dressing over the salad and toss gently to combine. Refrigerate for at least 30 minutes to allow flavors to marinate before serving.
Notes
- Note 1: Feel free to substitute curly pasta with penne, fusilli, or farfalle for similar texture and appearance.
- Note 2: Using a mix of dried herbs adds complex flavor; fresh herbs can be used but adjust quantities accordingly.
- Note 3: Adjust chili flakes based on your preferred spice level; omit for a milder salad.
- Note 4: This salad can be prepared a day ahead, which enhances the marination flavor.
- Note 5: For a vegan option, omit the feta or use a plant-based cheese alternative.
