Roasted Veggie Pesto Pasta Salad recipe
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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
Nutrition Info
- 305.7 caloriescarbohydrate: 37.2 gcholesterol: 6 mgfat: 13.4 gfiber: 2.9 gprotein: 9.4 gsaturatedFat: 3 gservingSize: -sodium: 147.4 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Roasted Veggie Pesto Pasta Salad
Directions
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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.