This flavorful pesto pasta salad with roasted veggies is a delicious summer dish to serve warm or cold! Made with a simple walnut pesto, and bulked up with a rainbow of roasted veggies.
Pesto Pasta Salad
Pasta salads are always a go-to during the summer, or really any time of year. They’re easy to make, customizable, and can be served warm or cold.
The roasted veggies in this recipe add a delicious sweetness, and bulk up the pasta with added flavor and fiber.
It’s the perfect dish to prep at the beginning of the week for a simple, nutritious meal prep.
You can serve this recipe as a side dish or as a main. If you wanted to add a bit more protein to this dish, you can use a bean based pasta for a boost of protein and fiber.
Walnut Pesto
The homemade walnut pesto comes together in less than 10 minutes. The walnuts give a delicious rich flavor which pairs perfectly with your favorite pasta.
This simple pesto is made from just a few simple ingredients:
- basil
- walnuts
- olive oil
- garlic
- grated parmesan, or substitute nutritional yeast to keep it vegan
- lemon juice
- salt & pepper
The creamy walnut pesto is a staple on your favorite pasta, but can also be used on toast or with your favorite protein! You can prep it ahead of time and refrigerate it for up to 1 week, or freeze it for 2-3 months.
For a pasta salad variation, you can add different colors of vegetables like peas, cherry tomatoes, or cucumbers. It’s a great way to clean out your fridge, and a delicious way to eat more veggies.
Serve this pesto pasta salad at your next BBQ or as a simple weeknight meal. I love it with a side of salmon, but there are so many ways to enjoy this simple dish 🙂
What to serve with your pesto pasta salad:
Lemon Parmesan Crusted Fish
Spinach & White Bean Burgers
Buffalo Tofu Nuggets
Pistachio Crusted Salmon
Pesto Pasta Salad with Roasted Veggies
Ingredients
- 12 oz pasta of choice, I used cavatappi
- 2 red bell peppers, sliced
- 1 large zucchini, sliced
- 1/2 red onion, sliced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 8 oz fresh mozzarella, cut into cubes
Walnut Pesto
- 2 cup fresh basil
- 1/3 cup walnuts
- 1/3 cup + 1 tbsp olive oil
- 2 cloves garlic
- 3 tbsp grated parmesan or nutritional yeast
- 1 tbsp lemon juice
- 1/4 tsp salt
- Pinch of black pepper
Directions
- Preheat your oven to 425 F.
- Toss your sliced peppers, zucchini and onions with the olive oil, salt & pepper and layer them on a large baking sheet.
- Roast them in the oven for 25-30 minutes, tossing halfway through.
- While the veggies roast, prepare your pasta as instructed on package. Drain and set aside.
- For the walnut pesto, add in all of the pesto ingredients to a food processor and blend for 3-4 minutes until smooth. Scrape down the sides of your food processor as needed.
- Once the pesto is ready, stir it into the pasta with the roasted veggies and the fresh mozzarella. Serve fresh warm or cold!
- Leftovers will stay fresh in the fridge for up to 1 week. The pesto can be made in advance and refrigerated for up to 1 week.
So delicious !! The pesto sauce was so good and the roasted veggies went perfect. Easy to make, will definately be making again !
so glad you enjoyed it!!