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Roasted Pesto Pasta Salad

Recipe by Brit + Co.

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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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