• Sumo

While traditional pasta salad is delicious, this recipe brings a whole new twist. Bright and delicious pesto is used to cover the noodles and vegetables and gives it a strong, delicious flavor sure to be a hit at any picnic or dinner!

Roasted Veggie Pasta Salad with Pesto Recipe

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Serving Size: 16


  • 1 1/2 Cups Zucchini, chopped
  • 1 1/2 Cups Summer Squash, chopped
  • 1 Cup Red Onion, chopped
  • 1 Cup Fennel Bulb, chopped
  • 3/4 Cup Green Bell Pepper, chopped
  • 3/4 Cup Red Bell Pepper, chopped
  • 1 Eggplant, chopped
  • 3 Tablespoons Olive Oil
  • 12 Oz. Penne Pasta
  • 2 Teaspoons Garlic, minced
  • 1 Cup Fresh Basil, torn
  • 1/2 Cup Pecorino-Romano Cheese, shredded
  • 1/4 Cup Walnuts or Pecans, toasted
  • 1/2 Cup Olive Oil
  • 2 Tablespoons Lemon Juice
  • 1/2 Teaspoon Salt
  • 2 Cups Cherry Tomatoes, halved


  1. Preheat the oven to 400?F.
  2. On a roasting pan or baking sheet, combine the zucchini, summer squash, onion, fennel, bell peppers and eggplant. Drizzle with the three tablespoons of olive oil and roast for 45 minutes.
  3. Remove from heat and let cool slightly, then transfer to a large mixing bowl.
  4. Cook pasta according to package directions, drain and add to the bowl with the veggies.
  5. In a blender combine the garlic, 1 cup of the basil, the cheese and the nuts. Pulse until chopped, then leave the blender running while you slowly stream in the olive oil, lemon juice and salt.
  6. Add the pesto from the blender to the mixing bowl and toss till everything is well combined and coated. Gently stir in the cherry tomatoes.
  7. Serve and enjoy!