ROASTED VEGGIE PESTO PASTA SALAD

Roasted Veggie Pesto Pasta Salad image

Yep, it's a mouthful to say and a mouthful of flavor!

Provided by Amanda

Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes

Time 1h20m

Yield 10

Number Of Ingredients 8

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
¾ cup prepared pesto sauce

Steps:

Preheat oven to 375 degrees F (190 degrees C).
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.
Bake in the preheated oven until vegetables are tender and starting to brown, about 30 minutes. Let vegetables cool.
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.
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.

Nutrition Facts : Calories 305.7 calories, Carbohydrate 37.2 g, Cholesterol 6 mg, Fat 13.4 g, Fiber 2.9 g, Protein 9.4 g, SaturatedFat 3 g, Sodium 147.4 mg, Sugar 3.4 g