Roasted Veggie Pesto Pasta Salad Recipe | UPMC HealthBeat

Preheat the oven to 400°F (200°C).

Cook the pasta according to package instructions until al dente. Drain and set aside.

On a baking sheet, toss the mixed vegetables with olive oil, salt, and black pepper.

Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.

In a large bowl, combine the cooked pasta, roasted vegetables, and pesto sauce. Mix well to combine.

If using, add the grated Parmesan cheese and pine nuts, and toss gently.

Taste and adjust seasoning if necessary.

Serve warm or at room temperature, garnished with fresh basil leaves.

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