Recipe by Amanda
"Yep, it's a mouthful to say and a mouthful of flavor!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
roma (plum) tomatoes, halved lengthwise
zucchini, cut into cubes
green bell pepper, chopped
onion, cut into 1/2-inch pieces
salt and ground black pepper to taste
1 (16 ounce) package
prepared pesto sauce
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!
Great recipe. I added feta cheese, and a little mayonnaise and mustard to make it a little creamier.
I cut down the amount of pesto and added some mayo to make the pesto creamier. Oh...I added some cooked chicken too. OMG...it was awesome! Roasting the veggies really brought out the favors.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Veggie Pesto Pasta Salad
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 306
** Calories from Fat: 121
The hard work's over, now celebrate the leftovers.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Watch how to make a spiral pasta salad with garden fresh veggies.
See how to make a healthy, rustic Italian-inspired pasta.
Watch how easy it is to make this pasta salad with fresh tomatoes and cucumbers.