Pesto Roasted Vegetable Pasta Salad

• 8 oz fusilli pasta
• 2 cups cherry tomatoes, halved
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small red onion, chopped
• 1/2 cup basil pesto (store-bought or homemade)
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 cup pine nuts, toasted (optional)

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss cherry tomatoes, zucchini, bell peppers, and red onion with 2 tablespoons olive oil, salt, and pepper.
3. 3 Spread vegetables on a baking sheet and roast for 25-30 minutes until tender.
4. 4 Meanwhile, cook pasta according to package instructions until al dente; drain and set aside.
5. 5 In a large bowl, combine roasted vegetables and cooked pasta.
6. 6 Add pesto and remaining olive oil to the pasta mixture; toss to coat.
7. 7 Stir in Parmesan cheese and pine nuts if using.
8. 8 Season to taste with additional salt and pepper if needed.

Equipment

• Baking sheet
• Large mixing bowl
• Tongs or spatula

Variations

• Add in artichoke hearts or sun-dried tomatoes for extra flavor.
• Substitute pesto with a tahini dressing for a different twist.

Substitutions

• Use gluten-free pasta for a gluten-free option.
• Substitute pine nuts with almonds if preferred.

Pairings

• Grilled chicken
• Garlic bread
• A crisp white wine

Nutrition

Tips

• For a make-ahead option, roast veggies and cook pasta a day ahead. Store separately and toss with pesto just before serving.
• To make it vegan, omit the Parmesan cheese or use a vegan alternative.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy chilled.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and refresh with extra pesto before serving.

Serving Suggestions

• Serve with a side of crusty bread or grilled chicken for added protein.
• Pairs wonderfully with a simple green salad.

FAQ