Pesto Pasta Salad




  • 1 lb whole grain pasta


  • 2 cups fresh basil
  • ½ cup olive oil
  • 2 garlic cloves
  • 2 tablespoons pine nuts
  • ½ cup graded parmesan cheese
  • ½ teaspoon salt
  • 1 teaspoon lemon juice

Roasted Vegetables

  • 1 large broccoli head
  • 2 large zucchini
  • 1 large yellow onion
  • 2 cups halved small portabella mushrooms
  • 2 cups cherry tomatoes
  • Olive Oil
  • Black Pepper



  • Cook pasta as directed on box, drain, and keep to the side
  • Save 1 cup of the starchy water


  • Blend basil, oil, salt, garlic, pine nuts, and lemon juice together using a small food chopper or processor (A blender will work but you need to watch it carefully. Do not over blend or the pesto will taste bitter!)
  • Once blended, stir in cheese by hand

Roasted Vegetables

  • Preheat oven to 425 degrees Fahrenheit
  • Clean and chop the broccoli, zucchini, mushrooms, and onion into medium sized ¾ inch pieces
  • Place vegetables onto a baking sheet
  • Drizzle veggies with olive oil and sprinkle with black pepper
  • Roast for about 20-25 minutes or until tender
  • Let cool for 10 min


  • Cut cherry tomatoes into halves
  • Combine pesto, roasted vegetables, and tomatoes in a serving bowl and mix well
  • Mix cooked pasta with pesto and veggies, slowly adding in ~1 tablespoon of starchy water (from pasta) until you achieve the consistency that you want (Tip: The starchy water helps distribute the pesto evenly throughout the pasta!)
  • Serve warm or at room temperature and enjoy!

 Health Benefits:

  • High in protein & fiber to help keep you full!
  • Filled with healthy fatty acids, antioxidants, calcium, and phosphorous
  • Helps maintain a healthy gut
  • Boosts metabolism

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