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Pesto Pasta Salad with Roasted Veggies Bundle


This delicious pasta salad filled with roasted veggies & Not Just Pesto sauce – is best serve chilled as a side to your favorite BBQ foods! The sky is the limit with the variety of veggies you can include!


Summer Squash
1 dozen Mini Peppers
1 Sfoglini Cavatelli Pasta or Sfoglini Reginetti / Deano’s Radiatore Pasta
Not Just Pesto (Vegan, Nut Free, 0 sugar!)
1 bunch fresh basil


Cook pasta according to package instructions. While the water is boiling and the pasta is cooking, start slicing your veggies! Once the pasta is cooked, let cool.

Slice the Eggplant, Summer Squash, and Zucchini and Season all veggies with Olive Oil, Salt, and Pepper. Grill, air fry, or roast veggies in the oven at 375 degrees for 25-30 minutes or until crispy/golden, rotating veggies halfway through.

Let veggies cool completely. Once all veggies and pasta have cooled, add all ingredients into a serving bowl and add Not Just Pesto sauce to taste (we used the whole jar)! Season to taste with salt & pepper and add some fresh basil for garnish!

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