Roasted Veggie Pesto Pasta Salad

1. 1

   Preheat oven to 375 degrees F (190 degrees C).

2. 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. 3

   Bake in the preheated oven until vegetables are tender and starting to brown, about 30 minutes. Let vegetables cool.

4. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.