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Roasted Vegetable Pasta Salad
  • ½ lb asparagus
  • 1 red pepper
  • ½ red onion
  • 1 small zucchini
  • 2 cups tiny tomatoes
  • 2 tablespoons olive oil
  • Salt & pepper
  • 1 lb dried rotini pasta , cooked
  • ¾ cup pesto sauce (or one 218 ml jar)
  • 150 g goat cheese , crumbled
  1. Preheat oven to 400 F. Line a large cookie sheet with parchment paper.
  2. Wash and trim the asparagus and cut into bite size pieces. Wash and cut the red pepper, onion and zucchini into bite size pieces. Wash the tomatoes.
  3. Spread the prepared vegetables on the cookie sheet and drizzle with olive oil and season with the salt and pepper. Cook in the oven for 20 minutes. The asparagus should be tender crisp and the tomatoes just about ready to burst.
  4. While your vegetables are roasting, bring a large pot to a rolling boil and prepare your pasta as per directions on the box.
  5. When pasta is el dente, drain the pasta and return it to your cooking pot. Add your pesto sauce to the hot pasta and stir until well coated.
  6. Stir the cooked vegetables into the pasta then transfer to a serving dish. Crumble the goat cheese overtop of the pasta and serve. Can be served hot or at room temperature.