Roasted Veggie Pesto Pasta Salad Recipe - Allrecipes.com
Roasted Veggie Pesto Pasta Salad Recipe
  • READY IN ABOUT hrs

Roasted Veggie Pesto Pasta Salad

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

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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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. Toss vegetables to coat evenly with oil; season with salt and black pepper.
  3. Bake in the preheated oven until vegetables are tender and starting to brown, about 30 minutes. Let vegetables cool.
  4. 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.
  5. 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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 1 hr 20 mins
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Reviews More Reviews

Sep 30, 2012

Delicious! I used sun dried tomato pesto sauce, sprinkled parmesan cheese on top and as a side had some garlic texas toast. Very filling despite it being a vegetarian style dish. Thank you for the recipe!

 
Sep 03, 2013

Great recipe. I added feta cheese, and a little mayonnaise and mustard to make it a little creamier.

 

3 Ratings

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Nutrition

  • Calories
  • 306 kcal
  • 15%
  • Carbohydrates
  • 37.2 g
  • 12%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 9.4 g
  • 19%
  • Sodium
  • 186 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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