Marinated Vegetarian Pasta Salad
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RecipeTin Eats · by Nagi★ 5.0 (91)

Marinated Vegetarian Pasta Salad

NUTRITION · PER SERVING75M COOK
CAL 21%·PRO 23%
CARBS 51G49% OF CAL
6G FIBER1G ADDED8G INTRINSIC37G OTHER9G TOTAL SUGAR
FAT 20G43% OF CAL
4G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A marinated vegetable pasta salad with roasted eggplant, zucchini, and asparagus in an herbed lemon dressing. Juicy, flavorful, and keeps for days.

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Nutrition & ingredients

Ingredients

serves 8
  • 400g / 14oz curly pasta (, dried (or other of choice))
  • 1/4 cup parsley (, roughly chopped (or chives))
  • 120g / 4oz feta (, crumbled into big chunks)
  • 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 (see video))
  • 200g/ 7oz button mushrooms (, halved (large ones quartered))
  • 1 bunch asparagus (, ends trimmed, cut into 5cm/2" lengths)
  • 1/4 cup (65ml) extra virgin olive oil
  • 1 tsp each salt and pepper
  • 3 cloves garlic (, minced)
  • 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 each salt and pepper
  • 1/2 tsp each dried basil, parsley, oregano, thyme ((Note 2))
  • 1/2 - 1 tsp chilli flakes ((adjust spice to taste, Note 3))
PREP
15M
SODIUM
614MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.