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Marinated Roasted Vegetable Pasta Salad
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Marinated Roasted Vegetable Pasta Salad

Course Side Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time: 45 minutes
Total Time 1 hour 30 minutes
Servings 4 - 5
Author Pam - For the Love of Cooking / Original Recipe Tin Eats

Equipment

  • Baking Sheet
  • Large pot

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.