Light pesto pasta salad

Light pesto pasta salad

Based on 16 ratings

Difficulty

Easy 👌
25
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
400 g fusilli
1½ bell peppers
zucchini
½ eggplant
button mushrooms
90 ml olive oil (divided)
10 g rosemary
15 g basil
80 g walnuts
80 g Parmesan cheese (grated)
1 tsp salt
200 g cherry tomatoes
250 g jarred pitted black olives
salt
pepper
Metric
Imperial

Utensils

  • baking sheet
  • food processor
  • oven
  • 2 bowls
  • pot
  • parchment paper
  • cooking spoon
  • cutting board
  • knife

Nutrition per serving

Cal
449
Protein
13g
Fat
35g
Carb
20g

Step 1/4

In a pot, bring some water to a boil, add salt and cook pasta according to package instructions until al dente. In the meantime, preheat oven to 200°C/390°F.
  • 400 fusilli
  • oven
  • pot

In a pot, bring some water to a boil, add salt and cook pasta according to package instructions until al dente. In the meantime, preheat oven to 200°C/390°F.

Step 2/4

Remove the core of the bell peppers and cut into thin slices. Halve zucchini lengthwise, quarter eggplant, and halve mushrooms. Slice zucchini, eggplant, and mushrooms and transfer to a bowl.
  •  bell peppers
  • 1 zucchini
  • ½ eggplant
  • 6 button mushrooms
  • bowl
  • cutting board
  • knife

Remove the core of the bell peppers and cut into thin slices. Halve zucchini lengthwise, quarter eggplant, and halve mushrooms. Slice zucchini, eggplant, and mushrooms and transfer to a bowl.

Step 3/4

Add olive oil, rosemary, salt, and pepper to the bowl with the vegetables and mix well. Transfer to a parchment-lined baking sheet in an even layer. Roast in oven at 200°C/390°F for approx. 15 – 20 min.
  • 45 ml olive oil
  • 10 rosemary
  • salt
  • pepper
  • baking sheet
  • parchment paper
  • cooking spoon

Add olive oil, rosemary, salt, and pepper to the bowl with the vegetables and mix well. Transfer to a parchment-lined baking sheet in an even layer. Roast in oven at 200°C/390°F for approx. 15 – 20 min.

Step 4/4

For the pesto, pluck basil leaves from stems and add to a food processor with the walnuts, parmesan, olive oil, and some salt and blend into a paste. Transfer cooked pasta to a bowl and fold in the pesto. Halve the cherry tomatoes and add to the pasta along with the drained olives. Let the roasted vegetables cool slightly, then add them to the pasta salad. Fold in grated Parmesan cheese and season with salt and pepper to taste. Enjoy!
  • 15 basil
  • 80 walnuts
  • 30 Parmesan cheese
  • 45 ml olive oil
  • 1 tsp salt
  • 200 cherry tomatoes
  • 250 jarred pitted black olives
  • 50 grated Parmesan cheese
  • salt
  • pepper
  • food processor
  • bowl

For the pesto, pluck basil leaves from stems and add to a food processor with the walnuts, parmesan, olive oil, and some salt and blend into a paste. Transfer cooked pasta to a bowl and fold in the pesto. Halve the cherry tomatoes and add to the pasta along with the drained olives. Let the roasted vegetables cool slightly, then add them to the pasta salad. Fold in grated Parmesan cheese and season with salt and pepper to taste. Enjoy!