Light pesto pasta salad

Light pesto pasta salad

Based on 27 ratings
Julia Stephan

Julia Stephan

Community member

Difficulty

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

Ingredients

Servings2
133⅓ g
fusilli
½
bell peppers
zucchini
eggplant
2
button mushrooms
30 ml
olive oil (divided)
3⅓ g
rosemary
5 g
basil
26⅔ g
walnuts
26⅔ g
Parmesan cheese (grated)
tsp
salt
66⅔ g
cherry tomatoes
83⅓ g
jarred pitted black olives
salt
pepper
MetricImperial

Utensils

oven, pot, bowl, cutting board, knife, baking sheet, parchment paper, cooking spoon, food processor

How-To Videos

how-to-halve-cherry-tomatoes

How to halve cherry tomatoes

how-to-clean-mushrooms

How to clean mushrooms

how-to-cut-a-bell-pepper

How to cut a bell pepper

Nutrition per serving

Cal449
Protein13 g
Fat35 g
Carb20 g
  • 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.
    • 133⅓ 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.
    • ½ bell peppers
    • zucchini
    • eggplant
    • 2 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.
    • 15 ml olive oil
    • 3⅓ 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!
    • 5 g basil
    • 26⅔ g walnuts
    • 10 g Parmesan cheese
    • 15 ml olive oil
    • tsp salt
    • 66⅔ g cherry tomatoes
    • 83⅓ g jarred pitted black olives
    • 16⅔ 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!

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