Roasted Veggie Pesto Pasta Salad

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.

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Reviews (1)

Your Rating:

10

claudiamedina313

Sep. 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 rec..." See moreipe!"