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–+ servings

Pesto Pasta Salad with Roasted Veggies

5 from 1 vote
Serves: 6 servings
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes

Ingredients

  • 12 oz pasta of choice, I used cavatappi
  • 2 red bell peppers, sliced
  • 1 large zucchini, sliced
  • 1/2 red onion, sliced
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 8 oz fresh mozzarella, cut into cubes

Walnut Pesto

  • 2 cup fresh basil
  • 1/3 cup walnuts
  • 1/3 cup + 1 tbsp olive oil
  • 2 cloves garlic
  • 3 tbsp grated parmesan or nutritional yeast
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • Pinch of black pepper

Directions

  1. Preheat your oven to 425 F.
  2. Toss your sliced peppers, zucchini and onions with the olive oil, salt u0026 pepper and layer them on a large baking sheet.
  3. Roast them in the oven for 25-30 minutes, tossing halfway through.
  4. While the veggies roast, prepare your pasta as instructed on package. Drain and set aside.
  5. For the walnut pesto, add in all of the pesto ingredients to a food processor and blend for 3-4 minutes until smooth. Scrape down the sides of your food processor as needed.
  6. Once the pesto is ready, stir it into the pasta with the roasted veggies and the fresh mozzarella. Serve fresh warm or cold!
  7. Leftovers will stay fresh in the fridge for up to 1 week. The pesto can be made in advance and refrigerated for up to 1 week.