Pasta Salad With Roasted Vegetables And Basil Pesto Recipe

Name: Pasta Salad With Roasted Vegetables And Basil Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Basil Pesto; about 1 1/2 cups fresh basil leaves; 2 whole garlic cloves, peeled; 3 tablespoons pine nuts, toasted; 1/4 cup extra virgin olive oil; 2 tablespoons freshly shredded Parmesan cheese; salt & freshly ground black pepper; Pasta Salad with Roasted Vegetables; 3 small zucchini, cut into thin strips; 3 medium-sized carrots, cut into disks; 3 large garlic cloves, slivered; 3 tablespoons extra virgin olive oil; 1 pound short pasta (I used penne); 1/2 cup Basil Pesto (or store-bought in a pinch); 2 tablespoons white wine vinegar; 1/2 cup kalamata olives, sliced; 2 tablespoons pine nuts, toasted; salt & freshly ground black pepper

Servings: persons

Basil Pesto
about 1 1/2 cups fresh basil leaves
2 whole garlic cloves, peeled
3 tablespoons pine nuts, toasted
1/4 cup extra virgin olive oil
2 tablespoons freshly shredded Parmesan cheese
salt & freshly ground black pepper
Pasta Salad with Roasted Vegetables
3 small zucchini, cut into thin strips
3 medium-sized carrots, cut into disks
3 large garlic cloves, slivered
3 tablespoons extra virgin olive oil
1 pound short pasta (I used penne)
1/2 cup Basil Pesto (or store-bought in a pinch)
2 tablespoons white wine vinegar
1/2 cup kalamata olives, sliced
2 tablespoons pine nuts, toasted
salt & freshly ground black pepper

1
Put the basil, garlic, pine nuts, and Parmesan cheese in a food processor and process until finely chopped.
2
Add the oil in through the feeder tube and continue to process until the mixture forms a smooth paste.
3
Stir in salt and pepper to taste and let sit for twenty minutes. This lets the flavours develop.
4
Use immediately or store in the fridge for up to a week.
5
Preheat the oven to 425u00b0F. Lightly oil a shallow roasting pan.
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
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
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
Before serving, top with toasted pine nuts. Serve cold or at room temperature.

1044

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Basil Pesto, about 1 1/2 cups fresh basil leaves, 2 whole garlic cloves, peeled, 3 tablespoons pine nuts, toasted, and more.

Yes, Pasta Salad With Roasted Vegetables And Basil Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pasta Salad With Roasted Vegetables And Basil Pesto

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