Delicious and Healthy Roasted Veggie Pesto Pasta Salad Recipe

This Roasted Veggie Pesto Pasta Salad is a nutritious and flavorful dish that combines the freshness of vegetables, the creaminess of pesto, and the heartiness of pasta. It's the perfect option for a satisfying lunch or a side dish for a dinner party. The roasted veggies add a smoky flavor to the dish, while the pesto adds a burst of freshness. With minimal ingredients and simple steps, you'll have a delicious meal in no time.

Ingredients

• 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes)
• 8 oz pasta (penne, fusilli, or your choice)
• 1/2 cup pesto sauce
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Directions

1. Preheat the oven to 400°F (200°C).
2. Cut the mixed vegetables into bite-sized pieces.
3. Place the vegetables on a baking sheet and drizzle with olive oil. Season with salt and pepper.
4. Roast the vegetables in the preheated oven for 15-20 minutes, or until they are tender and slightly charred.
5. While the vegetables are roasting, cook the pasta according to the package instructions until al dente. Drain and set aside.
6. In a large bowl, combine the roasted vegetables, cooked pasta, and pesto sauce. Mix well to coat everything evenly.
7. Sprinkle grated Parmesan cheese over the pasta salad and toss again.
8. Serve the Roasted Veggie Pesto Pasta Salad warm or chilled. Enjoy!

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