Hat and Bings

Marinated Vegetarian Pasta Salad

Name: Marinated Vegetarian Pasta Salad
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 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)

Italian

8 servings

porties

15 minutes

actieve tijd

1 hour 15 minutes

totale tijd

Begin met koken

Ingrediënten

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)

Instructies

Marinade/Dressing:

Place ingredients in a jar and shake well. Set aside 10 minutes+.

Roasted Vegetables:

Preheat oven to 250°C/480°F (230°F fan) - 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 PRO TIP (Note 4):

SCOOP OUT a mug of pasta cooking water just before draining. Add 3 tbsp water to reserved Dressing (after marinating veg), shake well. Use this Dressing per above, but reserve 3 tbsp to freshen up pasta salad on Day 2 onwards.

Freshen up pasta salad: Bring to room temp or briefly microwave (cold pasta = dry) to warm gently. Toss with Reserved Dressing then serve.

Voedingswaarde

Portiegrootte

Calorieën

513 kcal

Totale vet

24 g

Verzadigd vet

5 g

Onverzadigd vet

Transvet

Cholesterol

14 mg

Natrium

631 mg

Totale koolhydraten

71 g

Voedingsvezels

6 g

Totale suikers

17 g

Eiwit

12 g