Looking for a cold pasta salad that can be served warm too? Roasted Vegetable Pesto Pasta Salad Recipe is a great way to use up your veggies and basil from your garden. Even though it’s november here, the grocery stores have these seasonal veggies at great prices so grab some and try this simple pasta salad recipe. You can try different homemade basils if you have different herbs in your garden. I think a cilantro basil pesto would be tasty too, a little extra kick. If you are in a hurry use prepared pesto from your grocery store. Either way you are going to enjoy this roasted vegetable Pesto Pasta Salad recipe for a no cook dinner anytime of year.
The night I planned on making this recipe it was raining pretty hard so I could not use the outdoor grill so I decided to modify the recipe to roast the veggies. In my opinion I love all veggies that are roasted. All the flavors stick out and you don’t get any charcoal flavoring.
I only had Garbanzo beans so I added them to my salad. I do think white beans would do better and they would not fall down to the bottom of the bowl. This is the before shot: before adding the pesto to the mix. I could eat it like this.
See how pretty the veggies are after they are roasted. You think you have too many but the reduce in size after they are cooked like this.
This was used for a lacrosse tailgate this fall so I decided to use the extra protein pastas out there. You can use gluten-free or extra fiber, just cook the pasta according to the directions.
Pin this for the next time you need a portable pesto pasta option
- 1 zucchini, cut lengthwise into 1/2-inch-wide pieces
- 1 yellow squash, cut into 1/2-inch-wide pieces
- 1 red bell pepper, seeded, cut into 1-inch-thick slices
- 1 red onion, cut into 3/4-inch-thick slices
- 1 tablespoon Italian seasoning
- 2 tablespoons olive oil
- Salt and pepper
- 3 cups whole-grain or regular farfalle or penne
- 15.5 oz. can cannellini or white beans, drained and rinsed
- 7 oz. container refrigerated or homemade pesto, about 3/4 cup
- 1/2 cup grated pecorino Romano
- 1 tablespoon fresh lemon juice
- . Preheat outside or indoor grill to medium heat. In a large bowl, toss zucchini, squash, bell pepper, onion and Italian seasoning with 1 Tbsp. olive oil. Lightly brush grill rack with oil. Grill vegetables, covered, until lightly charred in spots but still crisp-tender, 4 to 6 minutes on each side. Remove vegetables, let cool and chop. Cover and set aside.
- 2. Bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Drain.
- 3. Toss pasta, vegetables, beans, pesto, cheese, 1/2 tsp. salt and 1/2 tsp. pepper to combine. Cover and refrigerate until thoroughly chilled, at least 2 hours. Drizzle with remaining olive oil and lemon juice just before serving.
use your garden veggies now or makes a great salad all year round too.
Adapted from All YOu Magazine 7/2013
Amount Per Serving: Calories: 414 Saturated Fat: 3g Cholesterol: 3mg Sodium: 364mg Carbohydrates: 47g Fiber: 7g Sugar: 5g Protein: 12g