Roasted Veggie Pesto Pasta Salad

Prepared pesto sauce and roasted vegetables add a lot of flavor to an Italian-inspired pasta salad.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 306 Calories

Ingredients

• 3 tablespoons olive oil
• salt and ground black pepper to taste
• 1 green bell pepper, chopped
• 1 (16 ounce) package rotini pasta
• 1 onion, cut into 1/2-inch pieces
• 3 roma (plum) tomatoes, halved lengthwise
• 1 zucchini, cut into cubes
• ¾ cup prepared pesto sauce

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 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.

Step 3

Bake in the preheated oven until vegetables are tender and starting to brown, about 30 minutes. Let vegetables cool.

Step 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.

Step 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.