Roasted Veggie Pesto Pasta Salad

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

Preheat oven to 375 degrees F (190 degrees C).

Spread roma tomatoes, zucchini, green bell pepper, and onion onto a large baking sheet and drizzle with olive oil. Toss vegetables to coat evenly with oil; season with salt and black pepper.

Bake in the preheated oven until vegetables are tender and starting to brown, about 30 minutes. Let vegetables cool.

Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and set aside to cool.

Peel and discard skins from roma tomatoes. Combine the roasted vegetables, rotini, and pesto in a large bowl. Serve slightly warm or chill if desired.