" This delicious pesto pasta salad with roasted vegetables comes together in just 30 minutes. It’s also delicious, simple to make and perfect for picnics and pot-lucks or a quick weeknight vegan dinner. "
- Debra Klein
Chop Veggies into bite sized pieces and place on prepared baking sheet. Drizzle with olive oil and sprinkle with italian seasoning, salt and pepper. Roast veggies for 15 minutes.
Combine all ingredients buts water and olive oil in bowl of food processor and process until well chopped. You will need about 1/2 cup liquid between the olive oil and water for this recipe using the ratios you prefer
Cook pasta according to package directions. Save 1/2 cup pasta water and then drain. Rinse under cool water. Whisk 1/2 cup pesto into the saved pasta water to make the pasta salad sauce.
Combine the pasta, pesto sauce and vegetables together in a large bowl and mix well. The pasta can be served warm, cold, or at room temperature!
Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.