Roast Vegetable Pesto Pasta Salad
I’ve been making this epic roast vegetable pesto pasta salad for Matt and I for the last few weeks. It’s the perfect Sunday batch cooking recipe that you can double or even triple and then have ready to go for the week.
We love eating it as an easy weekday lunch that’s packed with goodness and so filling. I hope you give it a go.
Roast Vegetable Pesto Pasta Salad
- 2 tbsp of olive oil 6 button mushrooms
- 1 small orange kumara
- 4 garlic cloves
- 3 tomatoes
- 1 rep capsicum
- 1 zucchini
- 2 tbsp of pesto
- 2 cups of quinoa spiral pasta
- ½ a lemon
- A handful of hemp seeds and pumpkin seeds
- A handful of baby spinach
- A handful of basil leaves
- Salt and pepper
- Turn the oven to 200 bake and line a baking tray. Slice and dice all the vegetables into a similar size and place them on the tray with the garlic cloves. Drizzle with olive oil and salt and pepper. Cook for 25-30 minutes or until cooked.
- While the vegetables cook fill a pot with water and once boiling add the pasta. Cook for 13-15 minutes then drain and rinse.
- Mix the roast vegetables, cooked pasta, dollops of pesto, spinach, basil, and seeds.
Enjoy it right then and there or save it for lunch for the next few days.
Who’s excited to give it a go?
