Roasted Vegetable Pasta Salad
Roasted vegetables, tender pasta, chickpeas, and Parmesan are tossed with pesto and Italian dressing for a colorful pasta salad that's fresh, flavorful, and perfect for picnics, potlucks, or meal prep.
Ingredients
- 1/2 lbs. fusilli
- 1 zucchini sliced
- 1 red and 1 green bell pepper
- 2 ears of corn
- 1 can chickpeas drained
- 1 red onion
- 3 tablespoons chopped garlic
- 1 cup parmesan cheese
- 1 cup Italian dressing divided
- 1 cup prepared pesto sauce my walnut pesto sauce or your favorite store- bought pesto
- salt and pepper to taste
Instructions
- Cook pasta according to package direction run under cold water
- Preheat oven to 375
- Mix Pesto sauce with the Italian dressing
- Mix all of the ingredients with 1/2 cup of the Italian pesto dressing
- Roast vegetables 20 minutes
- Toss pasta and vegetables with the resevered Italian pesto dressing
- Sprinkle with Additional parmesan and 2 tablespoons chopped Italian parsley