Red Pesto Pasta Salad with Roasted Vegetables

Name: Red Pesto Pasta Salad with Roasted Vegetables
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: European, Italian, Mediterranean
Ingredients: 3 oz sun-dried tomatoes; 2 garlic cloves; ⅓ cup pine nuts; ½ cup parmesan (grated); ½ cup olive oil (extra virgin); salt and pepper; 1.1 lbs pasta; 1 eggplant diced; 1 bell pepper (red or yellow) sliced; 8.5 oz mushrooms quartered; 1 tbsp olive oil (extra virgin); 7 oz cherry tomatoes; 3.5 oz arugula; salt and pepper

6 steps

Prep:25minCook:20min

This pasta salad with red pesto is super easy to make, very healthy and absolutely delicious. It is great for barbecues, picnics and parties. You can also make this for lunch and dinner. No matter what the occasion is, it always tastes great!

Updated at: Thu, 17 Aug 2023 11:28:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories651.1 kcal (33%)

Total Fat29.8 g (43%)

Carbs80.7 g (31%)

Sugars12.9 g (14%)

Protein19 g (38%)

Sodium373.1 mg (19%)

Fiber8.9 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 ozsun-dried tomatoes

½ cupparmesan

½ cupolive oil

1.1 lbspasta

red or yellow, sliced

8.5 ozmushrooms

quartered

1 Tbspolive oil extra virgin

7 ozcherry tomatoes

3.5 ozarugula

salt

pepper

Instructions

Step 1

Instructions Pre heat the oven to 180c / 350F

OvenPreheat

Step 2

Pasta. Cook the pasta according to instructions and set aside until the salad is ready to be assembled.

Step 3

Cut the bell pepper into slices, the mushrooms into quarters and the eggplant into dices. Place them in a bowl, add the olive oil and toss. Place the vegetables on a baking sheet and roast them in the oven for approx. 20 minutes until slightly browned.

Step 4

Cut the cherry tomatoes into halves and the arugula into smaller pieces (optional). Set aside until the salad is assembled.

Step 5

Pesto Peel the garlic and grate the parmesan cheese. Add all these and the pine nuts to a food processor with the sun dried tomatoes and slowly start pulsing whilst adding the olive oil slowly. Add water for a creamier consistency if preferred. Add salt and pepper to taste.

Step 6

Mix all the prepared ingredients into a serving bowl and serve.