VEGETARIAN PASTA SALAD
This warm vegetarian pasta salad is chock full of roasted veggies. The tangy Italian-style dressing makes a perfect combination with the salty feta. Yum!
If you’re looking for a versatile vegetarian meal, this pasta salad is it! Don’t feel you need to stick to the recommended vegetables – this recipe is great for using up any ingredients you might have hanging out in the veggie drawer.
For meat eaters, throw in any cooked meat – chicken, bacon, salami and ham all work well.
And for a vegan meal, just omit the feta!
TOP TIP: If you have some pinenuts on hand, quickly toast them and sprinkle them over the top of the salad.
VEGETARIAN PASTA SALAD
This warm vegetarian pasta salad is chock full of roasted veggies. The tangy Italian-style dressing makes a perfect combination with the salty feta. Yum!
Ingredients
ROASTED VEGGIES
- 200 g button or Swiss brown mushrooms (7oz)
- 1 red capsicum
- 1 red onion
- 3 cloves garlic
- 4 tsp olive oil
- 1 bunch asparagus (250g)
DRESSING
- 1/4 cup lemon juice (60ml)
- 1/4 cup olive oil (60ml)
- 2 tsp sugar
- 1 tsp Italian herbs
- 1/2 tsp garlic powder
PASTA SALAD
- 300 g dried pasta spirals (10.6oz)
- 120 g baby spinach (4.2oz)
- 100 g feta cheese (3.5oz)
Instructions
COOK VEGGIES
Preheat oven to 220ºC (430ºF) fan bake and line a large oven tray with baking paper. Wipe mushrooms clean with a paper towel and cut in half (or quarters for large ones). Dice capsicum into 2cm/0.8in pieces. Chop onion into wedges and crush garlic.
Arrange mushrooms, capsicum and onion on tray. Sprinkle over garlic and drizzle with 3 teaspoons oil. Season with salt and pepper. Using your hands, toss to combine then arrange in a single layer. Bake for 15 minutes.
Trim ends off asparagus and cut asparagus spears into thirds. Drizzle with remaining teaspoon oil and season with salt and pepper (these get added to the tray later).
MAKE DRESSING
Place dressing ingredients in a jar and shake until well combined. Season generously with salt and pepper.
COOK PASTA
Bring a large saucepan of salted water to the boil. Add pasta and cook for 10 minutes (or as per instructions on the packet), until al dente.
COOK ASPARAGUS
At this point, veggies should have cooked for 15 minutes. Scatter asparagus over the top and cook for a further 10 minutes.
ASSEMBLE AND SERVE
Drain pasta and return to saucepan. Add spinach, roasted veggies and dressing and toss until well combined. Crumble in the feta. Season with extra salt and pepper (if needed). Serve warm or cold.
Recipe Notes
WINE MATCH: A Sauvignon Blanc.
GLUTEN-FREE OPTION: Use your favourite gluten-free pasta (weight may be different - choose an amount suitable for 4 serves).
INGREDIENT SWAPS / NOTES: Other great veggies to add or substitute: courgettes, eggplant, sundried tomatoes, olives. Flavoured feta is a nice option - I used sundried tomato flavoured.
MAKE IT MEATY: For a meaty option, add some chunky diced salami or shredded chicken.
STORING AND REHEATING: If you know you’ll be having leftovers, set these aside before serving. Mix in half of the reserved dressing and save the rest to add just before serving. Reheat in the microwave or eat leftovers cold.
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