Pasta Salad With Roasted Vegetables And Basil Pesto

1. 1

   Put the basil, garlic, pine nuts, and Parmesan cheese in a food processor and process until finely chopped.

2. 2

   Add the oil in through the feeder tube and continue to process until the mixture forms a smooth paste.

3. 3

   Stir in salt and pepper to taste and let sit for twenty minutes. This lets the flavours develop.

4. 4

   Use immediately or store in the fridge for up to a week.

5. 5

   Preheat the oven to 425u00b0F. Lightly oil a shallow roasting pan.

6. 6

   In the pan, toss together the zucchini, carrots, and garlic with 2 tablespoons of the oil. Arrange in a single layer and season with salt and pepper. Roast for 20 minutes, checking and shaking the pan if needed. The vegetables should be slightly crisp but still tender. Set aside to cool.

7. 7

   As the vegetables roast, bring a pot of salted water to boil. Add the pasta and cook until al dente. Drain and rinse with cold water to cool before setting aside in a large bowl. Coat with the remaining tablespoon of the oil.

8. 8

   Add the pesto and vinegar to the cooled pasta and toss. Stir in the olives along with the roasted vegetables and toss again until everything is coated with the pesto. Sprinkle with salt and pepper to taste.

9. 9

   Before serving, top with toasted pine nuts. Serve cold or at room temperature.

* Per serving · 4 servings · Values may vary.