Marinated Roasted Vegetable Pasta Salad
Tender roasted vegetables marinated in a delicious and tangy lemon vinaigrette then tossed with fusilli. Simple, healthy, and so flavorful!
This marinated roasted vegetable pasta salad will be my go-to pasta salad from now on. I found the recipe on Recipe Tin Eats and couldn’t wait to make it. Marinating the roasted veggies in some of the lemon vinaigrette before tossing them with the pasta ensures the veggies are extra flavorful. I love that this recipe is versatile and you can switch it up to use any vegetable that you have on hand. I think this delicious vegetarian pasta salad will be a hit at future holiday get-togethers, potlucks, and of course super bowl parties.
How to Make a Marinated Roasted Vegetable Pasta Salad
Make the lemon vinaigrette by combining fresh lemon juice, olive oil, sugar, garlic, basil, oregano, thyme, and crushed red pepper flakes together in a small glass jar. Seal with lid and shake to combine; set aside to allow flavors to mingle.
Roast the vegetables by preheating the oven to 450 degrees.
Place all of the vegetables in a bowl and drizzle with olive oil and season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly. Pour all but the asparagus onto a baking sheet. Chop the asparagus spears into thirds and set aside until needed.
Roast in the oven for 15 minutes, tossing once halfway through cooking. After 15 minutes, add the asparagus pieces and continue to roast for 5 minutes. Remove from the oven and drizzle with 2 tablespoons of well-whisked vinaigrette. Toss to coat evenly. Set aside to allow flavors to mingle.
Make the pasta salad by cooking the pasta in salted boiling water per package instructions until al dente. Drain the pasta and pour it into a large bowl. Add the vegetables, including any juices into the bowl. Add the remaining well-whisked vinaigrette and toss to coat evenly. Set aside to come to room temperature, about 20-30 minutes.
Add the feta crumbles and fresh parsley then toss to coat. Taste and season with sea salt and freshly cracked black pepper, if needed. Serve and enjoy.
Equipment
Ingredients
Lemon Vinaigrette:
- ⅓ cup olive oil
- ⅓ cup fresh lemon juice
- 2 tsp white sugar
- 1-2 cloves of garlic, to taste
- ½ tsp dried basil
- ¼ tsp dried oregano
- ¼ tsp dried thyme
- ¼ tsp crushed red pepper flakes
- Sea salt and freshly cracked pepper, to taste
Roasted Vegetables:
- 2 tbsp olive oil
- ½ eggplant, cut into bite-sized pieces
- ½ zucchini, cut into bite-sized pieces
- ½ yellow bell pepper, cut into bite-sized pieces
- ½ yellow onion, cut into bite-sized pieces
- 5 button mushrooms, quartered
- ½ bunch of asparagus, woody ends removed
- Sea salt and freshly cracked pepper, to taste
Remaining Ingredients:
- 8 oz fusilli pasta, cooked per package instructions
- 2 oz feta cheese, crumbled
- 2 tbsp fresh parsley
Instructions
- Make the lemon vinaigrette by combining fresh lemon juice, olive oil, sugar, garlic, basil, oregano, thyme, and crushed red pepper flakes together in a small glass jar. Seal with lid and shake to combine; set aside to allow flavors to mingle.
- Roast the vegetables by preheating the oven to 450 degrees.
- Place all of the vegetables in a bowl and drizzle with olive oil and season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly. Pour all but the asparagus onto a baking sheet. Chop the asparagus spears into thirds and set aside until needed.
- Roast in the oven for 15 minutes, tossing once halfway through cooking. After 15 minutes, add the asparagus pieces and continue to roast for 5 minutes. Remove from the oven and drizzle with 2 tablespoons of well-whisked vinaigrette. Toss to coat evenly. Set aside to allow flavors to mingle.
- Make the pasta salad by cooking the pasta in salted boiling water per package instructions until al dente. Drain the pasta and pour it into a large bowl. Add the vegetables, including any juices into the bowl. Add the remaining well-whisked vinaigrette and toss to coat evenly. Set aside to come to room temperature, about 20-30 minutes.
- Add the feta crumbles and fresh parsley then toss to coat. Taste and season with sea salt and freshly cracked black pepper, if needed. Serve and enjoy.
Roasting definitely brings out the best flavour of the veggies. This is a very flavourful, satisfying and delicious salad, Pam.
Looks very good Pam and I like the use of feta in it
I am really into these briny tangy flavors lately – can’t wait to try this!
Wow, that sounds amazing, recipe is saved, I will be making it very soon Thanks for sharing.
Keep well, Diane
Your pasta salad recipe looks delicious.
This looks really good. Love that dressing!
I’m always on the lookout for healthy recipes, and this one fits the bill. I love that it’s low in calories but still packed with flavor.