Use up your leftover veggies in this simple and delicious pasta salad.
Veggie Pasta Salad
- 1 lb rotini pasta
- 2 zucchini chopped
- 1 pint cherry tomatoes
- 2 bell peppers sliced
- 2 tsp olive oil
- 6 oz pesto homemade or jarred
- 8 oz fresh baby spinach
- 4 Tbsp fresh basil julienned
Preheat the oven to 400 degrees. Prepare a baking sheet by lining it with foil. Add the prepared vegetables to the tray and drizzle with the olive oil. Roast for 20 minutes. Set aside to cool.
Meanwhile, cook the pasta according to the instructions.
Add the pasta to a large Pyrex dish with a lid. Toss with the pesto. Gently mix the vegetables in along with the baby spinach. Top with the basil.
Cover with the lid and store in the fridge until ready to eat.
Try this salad out at your next BBQ or potluck!