Pesto Pasta Salad with Roasted Veggies Recipe | Yummly
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Pesto Pasta Salad with Roasted Veggies

KIMBERLYHOYE
10Ingredients
40Minutes
210Calories
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Description

Pesto Pasta Salad with Roasted Asparagus, String Beans, Cherry Tomatoes and Olives Serves 8, an Eats Well With Others Blog Original! So quick, delicious, makes a huge portion (lots of leftovers or good for a big party/group), and you can switch it up by changing up the veggies!

Ingredients

US|METRIC
8 SERVINGS
  • 1 pound mini ravioli (or tortellini)
  • 1 bunch asparagus (cut into 2-inch pieces)
  • 8 ounces string beans (or halicot verts, cut into 2-inch pieces)
  • 2 pints cherry tomatoes (halved)
  • 2 tablespoons olive oil
  • 1 tablespoon seasoning (tuscany, or other Italian blend)
  • 8 ounces kalamata olives (halved)
  • 1/2 cup pesto
  • 1/4 cup Parmesan cheese
  • salt
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    Directions

    1. Heat oven to 450. Bring a large pot of salted water to a boil. Cook the ravioli according to package directions.
    2. While the water is coming to a boil, toss the asparagus, string beans, and cherry tomatoes with the olive oil, tuscany seasoning, salt and black pepper. Spread out onto one or two parchment paper-lined baking sheets. Roast for 15-20 minutes or until tender and starting to brown/shrivel.
    3. Toss the pasta with the veggies, olives, pesto, and parmesan cheese. Season with salt and black pepper to taste.

    NutritionView More

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    210Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories210Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol25mg8%
    Sodium590mg25%
    Potassium350mg10%
    Protein8g16%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate27g9%
    Dietary Fiber5g20%
    Sugars4g8%
    Vitamin A25%
    Vitamin C25%
    Calcium15%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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