Roasted Pesto Pasta Salad

 

 

1 small zucchini, cut in half and into 1/2 in pieces

1 yellow squash, cut in half and into 1/2 in pieces

1 red bell pepper, seeded, cut into 1 inch thick slices

1/2 red onion, cut into 1/2 in slices

1 tbsp. Italian seasoning

2 tbsp. EVOO

Salt & pepper

12 oz vegetable pasta, rotini, ziti, or shells

1/2 c prepared Pesto sauce

1/2 c grated Parmesan cheese

 

Preheat oven to 400 F.  Toss cut vegetables with EVOO, salt, and pepper.  Spread on a prepared cookie sheet and bake until edges start to brown approximately 20-25 minutes, flip once during baking.  Set aside and cool slightly when done.  While vegetables are roasting, cook pasta according to al dente directions and place in medium bowl with Italian seasoning and Pesto sauce.  Add cooled vegetables and cheese and toss to combine.  Refrigerate at least 1-2 hours prior to serving.