What goes in pasta salad vegetarian?

A vegetarian pasta salad typically includes cooked pasta, fresh or roasted vegetables, herbs, cheese (optional), and a flavorful dressing. In this recipe, ingredients like eggplant, zucchini, mushrooms, bell peppers, red onion, asparagus, and parsley form the vegetable base. Crumbled feta adds richness, while the lemon-herb dressing ties everything together. Add-ons like olives, chickpeas, or artichokes can offer extra depth. The key is balancing textures—crisp, tender, and chewy—with layers of flavor from the marinade.

What is an interesting fact about pasta salad?

Here’s a fun twist: pasta salad actually dates back to ancient times. Variations of cold pasta dishes were enjoyed by early Mediterranean cultures, who combined grains with oils, herbs, and vegetables. In the United States, pasta salad gained popularity during the 1960s and '70s as a picnic staple due to its convenience and adaptability. Its international appeal today stems from how easily it incorporates global flavors while still being accessible, customizable, and budget-friendly.

How long does vegetarian pasta salad last in the fridge?

When stored properly in an airtight container, vegetarian pasta salad lasts up to 4–5 days in the refrigerator. However, the flavor is best within the first 48 hours. If your salad seems dry after refrigeration, mix a few tablespoons of the reserved pasta water with some leftover dressing to freshen it up before serving. Always bring it to room temperature for 20 minutes before eating to unlock the fullest flavor.

What are some common mistakes when making pasta salad?

Common missteps include underseasoning the pasta, skipping the resting time after dressing, and crowding the vegetables while roasting. Also, choosing the wrong pasta shape or overcooking it can result in soggy or flavorless bites. Lastly, using too much dressing upfront can overwhelm the ingredients. Let the salad rest with a modest amount of dressing, then add more if needed before serving.

Vegetarian Pasta Salad: The Ultimate Colorful Make-Ahead Meal

Description

Vegetarian Pasta Salad with roasted veggies, lemon herb dressing, and feta. Easy, make-ahead, and packed with flavor.

Ingredients

- 14 oz curly pasta (or any pasta of choice)
- 1/4 cup chopped fresh parsley (or chives)
- 4 oz crumbled feta cheese
- 1 red bell pepper, chopped into 1-inch pieces
- 1 yellow bell pepper, chopped into 1-inch pieces
- 1 red onion, cut into wedges
- 1 eggplant, sliced into 1/2-inch thick semi-circles
- 2 zucchini, chopped into 2/3-inch chunks
- 7 oz button mushrooms, halved or quartered if large
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1/4 cup olive oil (for roasting)
- 1 tsp salt (for roasting)
- 1 tsp black pepper (for roasting)
- 3 garlic cloves, minced (for roasting)

For the Marinade/Dressing:

- 1/3 cup lemon juice
- 1/3 cup olive oil
- 2 tsp white sugar
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried basil
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 to 1 tsp red pepper flakes (adjust to taste)

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Instructions

Prepare the Dressing:
- Combine all marinade ingredients in a jar with a lid. Shake well and let sit for at least 10 minutes.
Roast the Vegetables:
- Preheat oven to 480°F (450°F for convection ovens).
- Toss all vegetables except asparagus with olive oil, salt, pepper, and minced garlic.
- Spread evenly over two baking sheets (one less crowded than the other).
- Roast for 25 minutes, tossing once halfway through.
- Add asparagus in the last 5 minutes after drizzling with oil and a pinch of salt and pepper.
Marinate the Vegetables:
- Transfer warm roasted vegetables to a large bowl.
- Pour over half of the prepared dressing and toss to coat. Let marinate for 30 minutes to 3 hours.
Cook the Pasta:
- Boil pasta in salted water according to package instructions, adding 2 extra minutes to ensure it’s tender.
- Reserve 1/4 cup of pasta water before draining.
- Return pasta to the pot.
Assemble the Salad:
- Add marinated vegetables (with their juices) and the remaining dressing to the pasta.
- Toss with chopped parsley and let sit for 15 minutes to slightly cool.
- Top with crumbled feta before serving.
Make-Ahead Tip:
- To keep leftovers moist, mix 3 tablespoons of the reserved pasta water with extra dressing.
- Refrigerate and refresh leftovers with this dressing when serving later.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Pasta and Grain Salads
Method: Roasting, Boiling
Cuisine: Western