Roasted Vegetable Pesto Pasta Salad
Servings 6 servings
Ingredients
- 1 lb Rotini
- 1 cup of store bought Pesto
- 2 Zucchinis
- 1 Yellow Squash
- 1 cup pearl-sized Mozzarella or diced Mozzarella
- 1 cup Tomatoes I used both red and yellow
- 1 tablespoon Olive Oil
- ¼ teaspoon Salt
- ⅛ teaspoon Pepper
- Variations:
- You could also substitute Italian Dressing for the Pesto.
- Want to boost the amount of protein? Add diced chicken.
Instructions
- Bring a pot of water to a boil. Add the pasta and cook according to the directions, until al dente. Then drain and set aside.
- While the pasta cooks, slice the zucchini and squash into half circles ⅛ inch thick. Then heat the olive oil in a skillet. Add the sliced zucchini, squash, salt, and pepper and toss together. Cook until the zucchini and squash are lightly browned, this will take about 6-8 minutes.
- In a large bowl, combine all ingredients. Make sure that the pasta has cooled enough so that it won't melt the cheese.
- Divide into containers for lunch and refrigerate. Serve chilled.
