Rating: 3.5 stars
22 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 4
  • 22 Ratings

Roasted summer squash, sweet pepper, and more join whole-wheat penne and a nutty basil-walnut pesto in this fresh twist on pasta salad.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary test

40 mins
45 mins
85 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°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.

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

  • 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.

  • 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.


Walnuts are an inexpensive (and heart-healthy) alternative to using pine nuts in pesto.


Icon: vegetarian

Nutrition Facts

203 calories; fat 12g; cholesterol 2mg; saturated fat 2g; carbohydrates 21g; mono fat 7g; poly fat 2g; insoluble fiber 2g; sugars 3g; protein 5g; vitamin a 631.7IU; vitamin c 24.8mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 24.2mcg; sodium 177mg; potassium 330mg; calcium 50.5mg; iron 1.3mg.