Recipe by Amanda
"Yep, it's a mouthful to say and a mouthful of flavor!"
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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 really enjoyed this recipe and how simple it was! it was a little dry for me so I added Italian dressing which made it pop a bit and gave it a little more moisture but overall I will definitely make this again!
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
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