Roasted Veggie Pesto Pasta Salad

Roasted Veggie Pesto Pasta Salad
  • 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
  • 3/4 cup prepared pesto sauce


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Bake in the preheated oven until vegetables are tender and starting to brown, about 30 minutes. Let vegetables cool.
  4. 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.
  5. 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.

04/18/2018
Roasted Veggie Pesto Pasta Salad, recipe PT15M PT1H 5 455 calories

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