Creamy Avocado Pesto Pasta Salad with Roasted Vegetables
Ingredients
The roasted vegetables
-
3
cups
sliced vegetables for roasting
-
1
small
green zucchini
-
1
small
yellow squash
-
1
medium
red bell pepper
-
½
medium
red onion
-
1
cup
cherry tomatoes
-
2
tablespoons
extra-virgin olive oil
-
2
teaspoons
kosher salt
-
2
teaspoons
freshly ground black pepper
The pasta and sauce
-
1
package
short pasta (such as rotelle or penne)
-
1
medium
avocado
-
1
cup
Almond Breeze almondmilk Original
-
6
ounces
pesto
-
½
medium
lemon (juiced)
-
½
cup
Kalamata olives (halved)
-
¼
cup
grated Parmesan cheese
-
¼
cup
toasted pine nuts, pistachios, or sliced almonds
-
to taste
basil leaves
Instructions
- Preheat the oven to 425°F and prepare a baking sheet with aluminum foil.
- Toss the sliced vegetables with olive oil, kosher salt, and black pepper, then roast for 10-15 minutes until tender.
- Cook the pasta in salted water according to package directions, then drain, rinse, and cool.
- In a blender, combine the avocado, almond milk, pesto, lemon juice, and remaining salt and pepper. Blend until smooth, adding more almond milk if needed.
- In a large mixing bowl, combine the cooked pasta, roasted vegetables, and Kalamata olives. Drizzle with the avocado sauce and toss to coat.
- Taste and adjust seasoning, then garnish with Parmesan, nuts, and basil leaves.
- Serve at room temperature or chilled.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
300mg
Cholesterol
5mg
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