Avocado Pesto Pasta Salad with Roasted Summer Vegetables

side angle view of avocado pesto pasta salad in a bowl

5 from 1 vote

Avocado Pesto Pasta Salad with Roasted Summer Vegetables

Creamy avocado pesto dresses this roasted summer vegetable pasta salad. Loaded with classic pesto ingredients like basil, garlic and parmesan cheese, the avocado makes it rich and smooth.

Prep Time15

Cook Time20

Total Time35

Course: Salad

Cuisine: American

Servings:

Calories: 127kcal

Author: Denise Bustard

Ingredients

Avocado Pesto

½ avocado
¼ cup parmesan cheese grated
1 garlic clove
¼ cup basil leaves packed
2 tablespoons slivered almonds
1 tablespoon lemon juice
1 tablespoon olive oil
salt & pepper {to taste}

Pasta Salad

1 cup cherry tomatoes
½ bundle asparagus trimmed and cut into bite-sized pieces
½ zucchini cut into bite-sized pieces {~1 cup}
1 pepper cut into bite-sized pieces
160 grams un cooked bow tie pasta 3 cups/5 oz

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

Video

Notes

Storage

Leftover salad keeps in the fridge for up to 2 days.

Meal prep

You may pre-cook the pasta and vegetables up to 4 days ahead.

Avocado pesto is best prepared fresh.

Variations

For ingredient swaps, see the post section titled "Getting creative with this recipe"

Nutrition