Vegetable Pasta Salad
- Replies 6
Ingredients
- 400g curly pasta (or other of choice)
- 1/4 cup parsley , roughly chopped
- 120g crumbled into big chunks
VEGETABLES
- 2 capsicums (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 button mushrooms , halved (large ones quartered)... optional
- 1 bunch asparagus , ends trimmed, cut into 5cm/2" lengths ...optional
ROASTING:
- 1/4 cup (65ml) extra virgin olive oil
- 1 tsp each salt and pepper
- 3 cloves garlic , minced or 3 teaspoon jar garlic
MARINADE / DRESSING:
- 1/3 cup (85ml) lemon juice
- 1/3 cup (85ml) extra virgin olive oil
- 2 tsp white sugar
- 2 garlic cloves , minced or 2 teaspoon jar garlic
- 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 )
Instructions
MARINADE/DRESSING:
- Place ingredients in a jar and shake well. Set aside 10 minutes+.
ROASTED VEGETABLES:
- Preheat oven to 250°C 230 fan forced – 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 TIP (NOTE 4):
- SCOOP OUT a cup of pasta cooking water just before draining. Add 3 tbsp water to reserved Dressing (after marinating veg), shake well. Use this Dressing per above
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.
3. Chilli Flakes– are purchased in the herbs n spice section.
make it as mild or as hot as you want
4. 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 softbecause 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.
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