Use up your leftover veggies in this simple and delicious pasta salad.
Veggie Pasta Salad
Ingredients
- 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
Instructions
-
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!
