How do you make a Vegetarian broccoli salad Pasta Salad so fabulous that even this self confessed carnivore can’t get enough of it? Excellent summer food that lasts for days. Forget limp, bland veggies sitting sadly amongst tasteless, soggy pasta.
THIS cold pasta salad is the polar opposite of that. It’s vibrant, it’s flavour loaded, it’s JUICY, and will make even green-haters scoff down a weeks’ worth of veggies in one sitting! Marinating the vegetables for just 30 minutes makes all the difference in this pasta salad! This is what happens: pasta cooking water is starchy from the pasta.
The starch emulsifies with the oil in the dressing and thickens the pasta cooking water so it’s the consistency of dressing. That was a grand statement that sounded really good but I realised was a bit untrue. I think potato might be a bit odd. I don’t think it will quite work here.
Hold back some of the dressing to add a fresh hit of flavour at the end. Cheesy Vegetable Pasta and this One Pan Roasted Vegetables and Seasoned Rice. And while it is meat free, you could certainly add a hit of protein by adding some shredded chicken! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
How do you make the best ever vegetable pasta salad? Roast or BBQ any veg you want, then toss in a marinade so they absorb the flavour while hot before mixing through pasta. PRO TIP for keeping pasta salads juicy! Place all vegetables other than asparagus in a large bowl. Drizzle with oil, sprinkle with salt, pepper and garlic, toss.
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. 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. 5 days, serve at room temp. SCOOP OUT a mug of pasta cooking water just before draining.
Toss with Reserved Dressing then serve. Or use a Mixed Herbs or Italian Herbs. I use 1 tsp because I like the buzz of heat! Let it come to room temp or even microwave briefly, the toss with reserved Dressing! Cook pasta until extra soft because pasta firms up when cool. By cooking the pasta beyond al dente, it keeps the pasta softer even when refrigerated.
So much more pleasant to eat! Great fresh, even better on Day 2! 5 days and it still tasted great, I added a squeeze of fresh lemon. Nutrition per serving, assuming 8 serves. I love hearing how you went with my recipes!