Passover Vegetable and Quinoa Noodle Salad
A bright, protein-rich salad built on quinoa pasta with roasted vegetables, fresh herbs, and a lemon-olive oil dressing that's naturally Passover-approved. This no-cook assembly dish is refreshing, filling, and comes together in minutes once the vegetables are roasted. The combination of tender pasta, charred vegetables, and crisp herbs makes it an excellent side dish or light main course for holiday meals.
- Prep
- 15 min
- Cook
- 30 min
- Wait
- 10 min
- Total
- 55 min
- Makes
- 6 servings (about 8 cups)
Steps
Before you start
- Preheat oven to 425°F (220°C) before you begin
- Confirm all pasta and other packaged ingredients are certified Passover-approved
- Have fresh herbs washed and ready to chop
- Juice your lemon before starting to save time
Roast the vegetablesOven 425°F / 220°C
- Preheat your oven to 425°F (220°C).
- Divide the zucchini, red bell pepper, yellow bell pepper, and red onion between two large rimmed baking sheets (don't crowd them).
- Drizzle with 3 tablespoons (45 ml) olive oil, season generously with sea salt and black pepper, and toss to coat evenly.
- Spread in a single layer.
- Roast for 25–30 minutes, stirring halfway through, until the vegetables are tender with lightly charred edges.
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Ready when: Vegetables are tender and edges are lightly charred
Tip: Don't skip the stirring halfway through—it ensures even browning.
Cook the pasta
- While the vegetables roast, bring a large pot of salted water to a boil.
- Add the quinoa pasta and cook according to package directions (usually 8–10 minutes), stirring occasionally to prevent sticking.
- Drain in a colander and set aside.
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Ready when: Pasta is tender but still has a slight firmness when bitten
Tip: Use salted water—it seasons the pasta as it cooks.
Make the dressing
- In a small bowl or jar, whisk together the fresh lemon juice (80 ml), minced garlic (2 cloves), Dijon mustard (2 teaspoons / 10 g), and ½ cup (120 ml) olive oil.
- Season to taste with sea salt and black pepper.
- Whisk until the dressing emulsifies slightly.
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Ready when: Dressing is smooth and evenly mixed
Tip: Whisk vigorously for 30 seconds—this helps the mustard emulsify the oil slightly, making a silkier dressing.
Cool the roasted vegetables
- Transfer the roasted vegetables from the baking sheets to a clean surface or large plate.
- Let them cool for about 5 minutes so they are still warm but no longer steaming.
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Ready when: Vegetables are no longer steaming but still warm to the touch
Tip: Don't skip this—warm vegetables will wilt the delicate herbs if added too soon.
Assemble the salad
- In a large mixing bowl, combine the cooked pasta, cooled roasted vegetables, halved cherry tomatoes (300 g), and sliced English cucumber (320 g).
- Pour the lemon-garlic dressing over the top and toss gently but thoroughly until all components are coated and evenly distributed.
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Ready when: All ingredients are coated with dressing and well mixed
Tip: Use a large bowl and your hands or two spoons to toss—it's gentler on the delicate pasta.
Add fresh herbs and seeds
- Fold in the chopped flat-leaf parsley (40 g), fresh mint (20 g), and fresh dill (15 g).
- Top with roasted pumpkin seeds (65 g, if using).
- Taste and adjust seasoning with additional sea salt and black pepper as needed.
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Ready when: Herbs are distributed throughout and pumpkin seeds are sprinkled on top
Tip: Add herbs just before serving to keep them vibrant and fresh-tasting.
Let the salad rest (optional)
- For best flavor, let the salad sit at room temperature for 10 minutes to allow the flavors to meld.
- If making ahead, cover and refrigerate until serving, then bring to room temperature and stir gently before plating.
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Ready when: Salad has rested and flavors are cohesive
Tip: This resting period is optional but makes a noticeable difference in flavor depth.
Good to know
Tips
- Double-check all packaged ingredients—pasta, mustard, and any seeds—for Passover certification. Many brands offer Passover-approved versions.
- For a heartier salad, add crumbled hard-boiled eggs or cubed feta cheese (if permitted during your Passover observance).
- Make the dressing while the vegetables roast to keep prep time minimal and ingredients at the right temperature when assembled.
- This salad tastes even better the next day as the flavors meld, making it ideal for advance meal prep during holiday entertaining.
Make ahead
This salad can be assembled up to 6 hours ahead without the fresh herbs. Store covered in the refrigerator. Add the fresh parsley, mint, and dill no more than 1 hour before serving to keep them vibrant. The pumpkin seeds can be sprinkled on just before serving to prevent them from becoming soggy.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best served chilled or at room temperature. To refresh, stir gently and add a splash of lemon juice. Do not freeze.
Substitutions
- quinoa pasta (Passover-certified) → Passover-certified rice pasta or chickpea pasta. Both provide a similar tender texture and work well with the vegetables and dressing. Cook according to package directions.
- red bell pepper → additional red onion or sliced radishes. Radishes add a peppery crunch. Use about 200 g (7 oz) sliced thin.
- fresh mint → additional fresh basil (Passover-certified if using packaged). Fresh basil pairs beautifully with the lemon dressing and roasted vegetables.
- roasted pumpkin seeds (Passover-approved) → unsalted sunflower seeds or crushed roasted almonds. Both add a similar nutty crunch. Use the same amount or to taste.
