Veggie Pesto Pasta Salad

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Veggie Pesto Pasta Salad

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All the yummy veggies you could want combined into a delicious and nutritious salad! The homemade pesto for this is the best I’ve ever had…. Literally so fresh and delicious tasting, you are not going to want to miss out on making this one!

  • Author: Adrianne Argumaniz
  • Prep Time: 30-40 min
  • Cook Time: 25-30 min
  • Total Time: 60-70 min

Ingredients

Scale

Pasta Salad: 

  • 1 Box Rotini Pasta
  • 1 Can chickpeas (rinsed)
  • 1 Can Artichoke Hearts (rinsed)
  • 1 Cup Red + Orange Bell Peppers (diced)
  • 1 Cup Arugula
  • 1 Cup Tricolor cherry tomatoes (halved)
  • 2 Tbsp Olive Oil
  • Salt + Pepper

Pesto Dressing:

  • 2 Cups Fresh Basil Leaves
  • 1/2 Cup Walnuts
  • 1/2 Cup Pine Nuts
  • 2 Garlic Cloves
  • 1/2 Cup Olive Oil
  • 1/2 Lemon (juiced)
  • 1/2 Cup Arugula
  • Salt + Pepper

Kitchen Utensils Needed:

  • Baking sheet
  • Parchment paper
  • Food Processor Foodi Blender System (this has the food processor attachment we used)
  • Large Bowl (preferably one with a lid for storing)

Instructions

  1. Preheat oven to 375° & line a baking sheet with parchment paper
  2. While oven is preheating, bring a large pot of water to boil and cook the Rotini pasta according to instructions on packaging. Once pasta is cooked, strain and allow it to fully dry and cool then add to your large bowl
  3. Add rinsed chickpeas, bell peppers, tomatoes, and artichoke hearts to parchment paper. Season with salt & pepper. Toss until coated
  4. Add baking sheet of veggies to oven & bake for 25-30 minutes. Check halfway and move veggies around for even roasting
  5. While veggies are baking add all ingredients for the pesto dressing into your food processor and blend until well combined and smooth. Set aside to use in final step
  6. Add roasted veggies, arugula, and pesto dressing to the pasta in the large bowl. Toss together until pasta and veggies are well coated with the dressing. Finish with more salt and pepper if needed and enjoy!

Notes

You can serve this once combined, the veggies will be slightly warm while mixing all ingredients together so it will make the whole dish seem warm. It’s absolutely delicious this way when fresh, or you can let cool in the fridge for at least 30 minutes before serving if you’d like it to be cooled. We meal-prepped our batch and topped with diced ham and chicken for added protein and a quick easy grab-and-go lunch for during the week. Meal-Prep Containers (the containers we love to use)

Can be kept in an air-tight container for up to 4 days in the fridge. After that, may the odds ever be in your favor for consuming 😉

Keywords: Pasta Salad, Pesto, Veggie Pasta Salad

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