Pesto Pasta Salad with Roasted Vegetables and Pine Nuts
This pesto pasta salad is loaded with roasted vegetables, pine nuts, and fresh basil, all tossed in a lemony vinaigrette. It's a great way to use up leftover vegetables, and it's also perfect for summer picnics and potlucks. The roasted vegetables add a sweet and smoky flavor to the salad, while the pine nuts and basil add a nutty and fresh flavor. The lemon vinaigrette is light and refreshing, and it brings all the flavors together. This salad is sure to be a hit at your next gathering!
I first came up with this recipe a few years ago when I was looking for a way to use up some leftover vegetables. I had some broccoli, bell peppers, and red onion in the fridge, and I decided to roast them with some olive oil, salt, and pepper. While the vegetables were roasting, I cooked some whole wheat pasta and made a simple vinaigrette with olive oil, lemon juice, salt, and pepper. Once the vegetables were roasted and the pasta was cooked, I combined them in a large bowl with some fresh basil and pine nuts. The salad was a hit, and I've been making it ever since. It's a great way to use up leftover vegetables, and it's also perfect for summer picnics and potlucks.
Pesto Pasta Salad with Roasted Vegetables and Pine Nuts Pesto Pasta Salad with Roasted Vegetables and Pine Nuts Pesto Pasta Salad with Roasted Vegetables and Pine Nuts Pesto Pasta Salad with Roasted Vegetables and Pine Nuts
Prep time: 15 | Cook time: 35 | Serves: 4
Ingredients
  • Whole wheat pasta
  • Broccoli florets
  • Bell peppers (mix of colors)
  • Red onion
  • Fresh basil
  • Pine nuts
  • Extra virgin olive oil
  • Lemon
  • Salt and pepper
  • Parmesan cheese, grated (optional)
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Toss the broccoli, bell peppers, and red onion with olive oil, salt and pepper.
  3. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until softened and slightly browned.
  4. While the vegetables are roasting, cook the pasta according to package directions.
  5. Drain the pasta and rinse with cold water.
  6. In a large bowl, combine the pasta, roasted vegetables, basil, pine nuts, olive oil, lemon juice, salt, and pepper.
  7. Mix well to combine.
  8. Serve immediately with Parmesan cheese on top, if desired.
Why It Works
  • The roasted vegetables add a sweet and smoky flavor to the salad.
  • The pine nuts and basil add a nutty and fresh flavor.
  • The lemon vinaigrette is light and refreshing, and it brings all the flavors together.