Photo: Anna Pelzer
Roasted Veggie Pesto Pasta Salad
8 ingredients
20 min + 30 min
10 servings
openrecipes
"Yep, it's a mouthful to say and a mouthful of flavor!"
Estimated Nutrition (whole recipe, rough)
488
Calories
13g
Protein
16g
Fat
76g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 roma (plum) tomatoes, halved lengthwise
- 1 zucchini, cut into cubes
- 1 green bell pepper, chopped
- 1 onion, cut into 1/2-inch pieces
- 3 tablespoons olive oil
- salt and ground black pepper to taste
- 1 (16 ounce) package rotini pasta
- 3/4 cup prepared pesto sauce
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes