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