Make Ahead

Pasta Salad with Roasted Vegetables and Basil Pesto

June 18, 2011
5 Ratings
  • 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
  • Basil Pesto
  • about 1 1/2 cups fresh basil leaves
  • 2 whole garlic cloves, peeled
  • 3 tablespoons pine nuts, toasted
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons freshly shredded Parmesan cheese
  • salt & freshly ground black pepper
  • Pasta Salad with Roasted Vegetables
  • 3 small zucchini, cut into thin strips
  • 3 medium-sized carrots, cut into disks
  • 3 large garlic cloves, slivered
  • 3 tablespoons extra virgin olive oil
  • 1 pound short pasta (I used penne)
  • 1/2 cup Basil Pesto (or store-bought in a pinch)
  • 2 tablespoons white wine vinegar
  • 1/2 cup kalamata olives, sliced
  • 2 tablespoons pine nuts, toasted
  • salt & freshly ground black pepper
  1. Basil Pesto
  2. Put the basil, garlic, pine nuts, and Parmesan cheese in a food processor and process until finely chopped.
  3. Add the oil in through the feeder tube and continue to process until the mixture forms a smooth paste.
  4. Stir in salt and pepper to taste and let sit for twenty minutes. This lets the flavours develop.
  5. Use immediately or store in the fridge for up to a week.
  1. Pasta Salad with Roasted Vegetables
  2. Preheat the oven to 425ºF. Lightly oil a shallow roasting pan.
  3. 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.
  4. 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.
  5. 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.
  6. Before serving, top with toasted pine nuts. Serve cold or at room temperature.
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