I’ve been on a mission these days to find new lunches for the work week. Lunches that I can make ahead of time and are full flavor and veggies. I love pasta salads, and after seeing pesto at the grocery store I had an idea…
This salad is SO delicious and SO easy to make. Here’s what you’ll need…
- Box of whole wheat rotini (13.25oz)
- 1 medium eggplant
- 2 zucchini
- 2 green bell peppers
- 1 pint of cherry tomatoes
- olive oil
- 3 TBSP pesto
- 2 TBSP balsamic vinegar
- 1/2 TBSP lemon juice
- salt and pepper
To start, dice eggplant, zucchini, and bell peppers into similar sized pieces. Place diced vegetables, including the whole cherry tomatoes, on baking sheets. Drizzle with olive oil and season with salt and pepper.
Roast veggies at 400 degrees for 40 minutes.
While the veggies roast, cook the full box of pasta.
Allow the veggies and the pasta to cool and then combine in a large bowl.
To the salad add 3 TBSP of pesto, 2 TBSP of balsamic vinegar, 1/2 TBSP of lemon juice, and salt and pepper to taste.
This salad, which I serve cold, is so incredibly flavorful yet light at the same time.
I’m really enjoying this roasted vegetable pasta salad during the work week but am eager to make it for a picnic or BBQ this summer. Sky’s the limit with the veggies you can add to it.
This post is also featured on WIAW.
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