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Roasted Veggie Pesto Pasta Salad
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Recipe Summary Roasted Veggie Pesto Pasta Salad
Yep, it's a mouthful to say and a mouthful of flavor!Ingredients | Roasted Vegetable Pesto Pasta
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
Directions
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.
Info | Roasted Vegetable Pesto Pasta
prep:
20 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 20 mins
Servings:
10
Yield:
10 servings
TAG : Roasted Veggie Pesto Pasta Salad
Salad, Pasta Salad Recipes, Rotini Pasta Salad Recipes,
