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 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Salad
Cuisine: American
Servings: 4
Calories: 127kcal
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
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.
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"
Serving: 0.25batch avocado pesto | Calories: 127kcal | Carbohydrates: 4g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 102mg | Potassium: 157mg | Fiber: 2g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 1mg