Name: Roasted Veggie Pesto Pasta Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 5 cups soft veggies; 2 tablespoons avocado oil; 0.5 tsp salt; 0.5 tsp ground black pepper; 1 small head garlic; 8 ounces pasta; 0.333 cup traditional prepared basil pesto; chiffonade cut basil

From the Cook

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Roasted Veggie Pesto Pasta Salad

Project Meal Plan Verified

Ingredients

Warning0 allergens identified

Roasted Veggie Pesto Pasta Salad

5 cups soft veggiesany mix of mushrooms, cherry tomatoes, summer squash, zucchini, bell peppers, or other soft veggies

2 tablespoons avocado oil

½ tsp salt

½ tsp ground black pepper

1 small head garlic

8 ounces pasta

⅓ cup traditional prepared basil pesto

chiffonade cut basilfor garnish

Instructions

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Instructions

Preheat the oven to 425F. Cut the veggies all roughly the same size, about the size of a quartered mushroom. This will help them cook more evenly. Line a rimmed half sheet pan (affiliate link!) with parchment paper and dump all the cut veggies on the pan. Add avocado oil (1 1/2 tablespoons), salt (1/2 teaspoon) and pepper (1/2 teaspoon), then toss the veggies with your hands until they’re coated with oil and spread in a single layer on the pan.

Peel most of the outer papers off one small head of garlic, then cut the top 1/2 inch or so off the top to expose the individual cloves. Place the head of garlic on a square of aluminum foil and add the remaining 1/2 tablespoon avocado oil on top. Pull the sides of the foil up tightly and seal the package. Place it in the center of the sheet pan with the veggies.

Roast all the vegetables and garlic in the oven for about 25 minutes, stirring halfway through. The mushrooms should be browned and the edges of other veggies should be starting to crisp. Remove the garlic from the foil and paper and mash with a fork – if it’s not yet soft, put only the garlic back in the oven for another 10-15 minutes. Set aside to cool.

Once you get your veggies in the oven, get some water boiling. Once boiling, salt the water well, then follow the package directions for your chosen pasta (8 ounces) and cook to al dente. When the pasta is done, rinse with cold water and set aside to cool.

In a large mixing bowl (with a lid!), add the cooled cooked pasta, the roasted veggies, the pesto (1/3 cup), and the mashed roasted garlic if you opted to include it. Gently mix everything together and refrigerate until you’re ready to serve, at least an hour.

Store in a sealed container in the fridge and enjoy chilled within 3-4 days. The roasted veggies may get a little mushy by day 3, but it is still good to eat.

Nutrition

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Tips & Tricks (5)

Roast Vegetables Until Caramelized 🔥
Don't pull your veggies from the oven too early—allow them to develop deep golden-brown edges for concentrated sweetness and complex flavor that transforms the entire salad.
Dress Pasta While Still Warm ✨
Toss the hot pasta with avocado oil and pesto immediately after cooking so the pasta absorbs the flavors more effectively before chilling.
Reserve Basil Chiffonade for Finishing 🌿
Save your fresh basil chiffonade to add just before serving rather than mixing it in early—this preserves its delicate texture and vibrant color from oxidizing.
Chill Completely Before Serving 🧊
Refrigerate the salad for at least 2 hours so all ingredients meld together and flavors deepen, creating a more cohesive and refreshing dish.
Balance Pesto Ratio for Creaminess 🥑
If your prepared pesto is too thick, thin it with a bit of avocado oil and fresh lemon juice rather than adding more pesto, which prevents overpowering salt content.