Roasted Veggie Pesto Pasta Salad

Roasted Veggie Pesto Pasta Salad

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Amanda 44

"Yep, it's a mouthful to say and a mouthful of flavor!"
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1 h 20 m servings 306 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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 t...

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 definitel...

I cut down the amount of pesto and added some mayo to make the pesto creamier. Oh...I added some cooked chicken too. was awesome! Roasting the veggies really brought out the favors.

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