Search thousands of recipes reviewed by home cooks like you.

Roasted Veggie Pesto Pasta Salad

Roasted Veggie Pesto Pasta Salad

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    1 h 20 m
arich01

arich01

Yep, it's a mouthful to say and a mouthful of flavor!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 186 mg
  • 7%

Based on a 2,000 calorie diet

Add to list

Directions

  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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

claudiamedina313
18

claudiamedina313

9/30/2012

Delicious! I used sun dried tomato pesto sauce, sprinkled parmesan cheese on top and as a side had some garlic texas toast. Very filling despite it being a vegetarian style dish. Thank you for the recipe!

Diane Hull
2

Diane Hull

9/3/2013

Great recipe. I added feta cheese, and a little mayonnaise and mustard to make it a little creamier.

More reviews

Similar recipes

ADVERTISEMENT