Light pesto pasta salad

Name: Light pesto pasta salad
Prep time: 1500 s
Cook time: 1200 s
Total time: 2700 s
Yield: 6 Servings
Cuisine: italian
Ingredients: 400 g fusilli; 1½ bell peppers; 1 zucchini; ½ eggplant; 6 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

Based on 16 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-6+

400 g	fusilli
1½	bell peppers
1	zucchini
½	eggplant
6	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

How-To Videos

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 g 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.

1½ 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 g 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 g basil
80 g walnuts
30 g Parmesan cheese
45 ml olive oil
1 tsp salt
200 g cherry tomatoes
250 g jarred pitted black olives
50 g 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!