Make Ahead
Pasta Salad with Roasted Vegetables and Basil Pesto
- Serves 4-6
Author Notes
As soon as spring arrives, I break out my grandmother's pie safe and gingham blanket for a picnic in the park. Pasta salads are of course, a picnic staple, as well as an easy and versatile vegetarian dish on which I rely at barbecues. This particular recipe was adapted from Andrea Chesman's The Roasted Vegetable. The recipe only calls for a half cup of the pesto so there will be some left over. Use it on more pasta if you like, or as I do, spread it on some whole wheat toast. —missbellpepper
What You'll Need
Ingredients
- Basil Pesto
-
about 1 1/2 cups
fresh basil leaves
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2
whole garlic cloves, peeled
-
3 tablespoons
pine nuts, toasted
-
1/4 cup
extra virgin olive oil
-
2 tablespoons
freshly shredded Parmesan cheese
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salt & freshly ground black pepper
- Pasta Salad with Roasted Vegetables
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3
small zucchini, cut into thin strips
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3
medium-sized carrots, cut into disks
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3
large garlic cloves, slivered
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3 tablespoons
extra virgin olive oil
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1 pound
short pasta (I used penne)
-
1/2 cup
Basil Pesto (or store-bought in a pinch)
-
2 tablespoons
white wine vinegar
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1/2 cup
kalamata olives, sliced
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2 tablespoons
pine nuts, toasted
-
salt & freshly ground black pepper
Directions
- Basil Pesto
- Put the basil, garlic, pine nuts, and Parmesan cheese in a food processor and process until finely chopped.
- Add the oil in through the feeder tube and continue to process until the mixture forms a smooth paste.
- Stir in salt and pepper to taste and let sit for twenty minutes. This lets the flavours develop.
- Use immediately or store in the fridge for up to a week.
- Pasta Salad with Roasted Vegetables
- Preheat the oven to 425ºF. Lightly oil a shallow roasting pan.
- In the pan, toss together the zucchini, carrots, and garlic with 2 tablespoons of the oil. Arrange in a single layer and season with salt and pepper. Roast for 20 minutes, checking and shaking the pan if needed. The vegetables should be slightly crisp but still tender. Set aside to cool.
- As the vegetables roast, bring a pot of salted water to boil. Add the pasta and cook until al dente. Drain and rinse with cold water to cool before setting aside in a large bowl. Coat with the remaining tablespoon of the oil.
- Add the pesto and vinegar to the cooled pasta and toss. Stir in the olives along with the roasted vegetables and toss again until everything is coated with the pesto. Sprinkle with salt and pepper to taste.
- Before serving, top with toasted pine nuts. Serve cold or at room temperature.
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