Roasted Veggie Pesto Pasta Salad |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Yep, it's a mouthful to say and a mouthful of flavor! 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 |
3/4 cup prepared pesto sauce |
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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