Roasted Veggie Pesto Pasta Salad

Yep, it’s a mouthful to say and a mouthful of flavor!

Step: 1

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

Step: 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.

Step: 3

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

Step: 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.

Step: 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: 306 calories; protein 9.4g; carbohydrates 37.2g; fat 13.4g; cholesterol 6mg; sodium 147.4mg.

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