Roasted Veggie Pesto Pasta Salad
Serves: 5
Imelda VonRueden
1 January 1970
Based on User reviews:
59
Spice
51
Sweetness
44
Sourness
44
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
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
3
Toss vegetables to coat evenly with oil; season with salt and black pepper
4
Bake in the preheated oven until vegetables are tender and starting to brown, about 30 minutes
5
Let vegetables cool
6
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
7
Peel and discard skins from roma tomatoes
8
Combine the roasted vegetables, rotini, and pesto in a large bowl
9
Serve slightly warm or chill if desired