Roasted Pesto Pasta Salad
Recipe by Brit + Co.
Rate this recipe
4.2/5
(10 Votes)
Ingredients
- 1 lb mini ravioli or tortellini (I used sun-dried tomato mini ravioli from a local Italian supermarket)
- 1 bunch asparagus, cut into 2-inch pieces
- 8 oz halicot verts or string beans, cut into 2-inch pieces
- 2 pints cherry tomatoes, halved
- 2 tbsp olive oil
- 1 tbsp tuscany seasoning (or other Italian blend)
- 8 oz kalamata olives, halved
- 1/2 cup pesto
- 1/4 cup parmesan cheese
- salt and black pepper, to taste
Details
Adapted from brit.co
Preparation
Step 1
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.
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