AVOCADO PESTO PASTA SALAD WITH ROASTED SUMMER VEGETABLES
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
The perfect roasted vegetable pasta salad tossed in a creamy, delicious avocado pesto
Author: Denise
Serves: 4
Ingredients
Avocado Pesto
- ½ avocado
- ¼ cup + 1 tbsp grated parmesan cheese
- 1 large garlic clove
- ¼ cup basil leaves, packed
- 2 tbsp slivered almonds
- 1 tbsp lemon juice
- 1 tbsp olive oil
- salt & pepper {to taste}
Pasta Salad
- 1 cup cherry tomatoes
- 15 stalks asparagus {half a bundle}, trimmed and cut into bite-sized pieces
- ½ medium zucchini cut into bite-sized pieces {~1 cup}
- 1 orange pepper cut into bite-sized pieces
- 160 g {roughly 3 cups} uncooked bow-tie pasta
Instructions
Avocado Pesto
- Combine all ingredients in a food processor and blend until smooth. Taste and add salt and pepper as needed.
Roasted Vegetables
- Pre-heat oven to 400 F.
- Toss vegetables in olive oil, season with salt and pepper.
- Roast for 20 minutes or until cooked through.
Pasta Salad
- Cook pasta according to package directions. Rinse under cool water. Set aside to cool.
- Toss together the pasta and pesto. Top with roasted vegetables
