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Roasted Vegetable Pasta Salad with Walnut Pesto

Makes: 16 servings
Serving size: 3/4cup
Prep 40 mins Roast 400°F 45 mins
Roasted Vegetable Pasta Salad with Walnut Pesto
Ingredients
  • 1 1/2  cups  coarsely chopped zucchini (1 medium)
  • 1 1/2  cups  coarsely chopped yellow summer squash (1 medium)
  • 1  cup  coarsely chopped red onion (1 large)
  • 1  cup  coarsely chopped fennel bulb
  • 3/4  cup  coarsely chopped green sweet pepper (1 medium)
  • 3/4  cup  coarsely chopped red sweet pepper (1 medium)
  • 1  small  eggplant (about 10 ounces), coarsely chopped
  • 3  tablespoons  olive oil
  • 12  ounces  dried whole wheat penne pasta
  • 2  cloves  garlic, minced
  • 1  cup  torn fresh basil
  • 1/3  cup  grated Pecorino Romano cheese
  • 1/4  cup  chopped walnuts, toasted
  • 1/2  cup  olive oil
  • 2  tablespoons  lemon juice
  • 1/2  teaspoon  salt
  • 2  cups  cherry tomatoes, halved
  •  Salt
  •  Ground black pepper
  •  Snipped fresh basil (optional)
Directions

1. Preheat oven to 400 degrees F. In a roasting pan combine zucchini, summer squash, onion, fennel, sweet peppers, and eggplant. Drizzle with the 3 tablespoons oil; toss to coat. Roast for 45 to 50 minutes or until vegetables are tender, stirring twice. Transfer to a very large bowl; cool.

2. Meanwhile, cook pasta according to package directions. Drain, rinse, and cool slightly. In a large bowl combine pasta and the roasted vegetables.

3. For pesto, in a blender combine garlic, the 1 cup torn basil, the cheese, and walnuts; cover and pulse with several on/off turns until chopped. With blender running, gradually add the 1/2 cup oil, the lemon juice, and the 1/2 teaspoon salt.

4. Add the pesto to pasta-vegetable mixture, stirring gently to coat. Stir in cherry tomatoes. Season to taste with additional salt and black pepper. Serve at room temperature. If desired, sprinkle with additional basil.

From the Test Kitchen
  • Walnuts are an inexpensive (and heart-healthy) alternative to using pine nuts in pesto.
  • Icon: vegetarian
Nutrition Facts (Roasted Vegetable Pasta Salad with Walnut Pesto)
  • Servings Per Recipe 16,
  • cal. (kcal) 203,
  • Fat, total (g) 12,
  • chol. (mg) 2,
  • sat. fat (g) 2,
  • carb. (g) 21,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 3,
  • pro. (g) 5,
  • vit. A (IU) 632,
  • vit. C (mg) 25,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 177,
  • Potassium (mg) 330,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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