How to Make Roasted Veggie Pesto Pasta Salad - A Step-by-Step Guide

Nothing beats a refreshing pasta salad on a warm summer day, and this Roasted Veggie Pesto Pasta Salad is the perfect dish to serve at your next outdoor gathering or as a delicious weeknight dinner. Packed full of robust flavors and vibrant colors, this dish is a feast for the eyes and the palate.

The star of this recipe is the roasted vegetables, which bring a smoky sweetness to the dish. Combined with the rich and herby pesto sauce, the flavors marry together beautifully, creating a...

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Ingredients

  • 3 roma (plum) tomatoes, halved lengthwise
  • 1 zucchini, cut into cubes
  • 1 green bell pepper, chopped
  • 1 onion, cut into 1/2-inch pieces
  • 3 tablespoons olive oil
  • salt and ground black pepper to taste
  • 1 (16 ounce) package rotini pasta
  • ¾ cup prepared pesto sauce

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 20 mins
  • Servings: 10
  • Yield: 10 servings

  • Preheat oven to 375 degrees F (190 degrees C).
  • Spread roma tomatoes, zucchini, green bell pepper, and onion onto a large baking sheet and drizzle with olive oil. Toss vegetables to coat evenly with oil; season with salt and black pepper.
  • Bake in the preheated oven until vegetables are tender and starting to brown, about 30 minutes. Let vegetables cool.
  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and set aside to cool.
  • Peel and discard skins from roma tomatoes. Combine the roasted vegetables, rotini, and pesto in a large bowl. Serve slightly warm or chill if desired.
  • Nutrition

    306 cal.

    • Total Fat: 13g
    • Saturated Fat: 3g
    • Cholesterol: 6mg
    • Sodium: 147mg
    • Total Carbohydrate: 37g
    • Dietary Fiber: 3g
    • Total Sugars: 3g
    • Protein: 9g
    • Vitamin C: 17mg
    • Calcium: 150mg
    • Iron: 2mg
    • Potassium: 219mg