Recipe: Roasted Vegetable Pasta Salad with Walnut Pesto
- 1 1/2 cups coarsely chopped zucchini (1 medium)
- 1 1/2 cups coarsely chopped yellow summer squash (1 medium)
- 1 cup coarsely chopped red onion (1 large)
- 1 cup coarsely chopped fennel bulb
- 3/4 cup coarsely chopped green sweet pepper (1 medium)
- 3/4 cup coarsely chopped red sweet pepper (1 medium)
- 1 small eggplant (about 10 ounces), coarsely chopped
- Olive Oil in your Evo Oil Sprayer
- 12 ounces dried whole wheat penne pasta
- 2 cloves garlic, minced
- 1 cup torn fresh basil
- 1/3 cup grated Pecorino Romano cheese
- 1/4 cup chopped walnuts, toasted
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 2 cups cherry tomatoes, halved
- Ground black pepper
- Snipped fresh basil (optional)
- Preheat oven to 400 degrees F. In a roasting pan combine zucchini, summer squash, onion, fennel, sweet peppers, and eggplant. Spritz with the oil using your Evo Oil Sprayer; toss to coat. Roast for 45 to 50 minutes or until vegetables are tender, stirring twice. Transfer to a very large bowl; cool.
- Meanwhile, cook pasta according to package directions. Drain, rinse, and cool slightly. In a large bowl combine pasta and the roasted vegetables.
- For pesto, in a blender combine garlic, the 1 cup torn basil, the cheese, and walnuts; cover and pulse with several on/off turns until chopped. With blender running, gradually spritz in oil using your Evo Oil Sprayer, the lemon juice, and the 1/2 teaspoon salt.
- Add the pesto to pasta-vegetable mixture, stirring gently to coat. Stir in cherry tomatoes. Season to taste with additional salt and black pepper. Serve at room temperature. If desired, sprinkle with additional basil.
From the Test Kitchen
Walnuts are an inexpensive (and heart-healthy) alternative to using pine nuts in pesto.