Description
This Creamy Avocado Pesto Pasta Salad with Roasted Vegetables is a vibrant, nutritious, and flavor-packed dish perfect for picnics, potlucks, or a healthy lunch. It combines al dente pasta, caramelized roasted vegetables, and a creamy avocado-pesto sauce, finished with salty Kalamata olives, crunchy nuts, and fresh basil. Easy to make and customizable with your favorite veggies, this salad is satisfying, vegetarian, and full of fresh flavors.
Ingredients
Units
Scale
For the Roasted Vegetables
- 1 small green zucchini, halved and sliced
- 1 small yellow squash, halved and sliced
- 1 red bell pepper, seeded and chopped
- 1/2 red onion, sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
For the Pasta
- 1 (16-ounce) package short pasta such as rotelle or penne
For the Avocado Pesto Sauce
- 1 avocado
- 1 cup Almond Breeze almondmilk Original
- 6 ounces pesto
- 1/2 lemon, juiced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Toppings & Garnish
- 1/2 cup halved Kalamata olives
- 1/4 cup grated Parmesan cheese
- 1/4 cup toasted pine nuts, pistachios, or sliced almonds
- Basil leaves, for garnish
Instructions
- Roast the Vegetables: Preheat the oven to 425°F and line a baking sheet with aluminum foil. Toss the sliced zucchini, yellow squash, red bell pepper, red onion, and cherry tomatoes with olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Spread in an even layer and roast for 10-15 minutes, until the veggies soften and caramelize. Set aside to cool.
- Cook the Pasta: While the vegetables are roasting, cook the pasta in a large pot of salted boiling water according to the package directions. Drain, rinse under cold water to cool, and set aside.
- Prepare the Avocado Pesto Sauce: Place the avocado in a blender or food processor and pulse a few times to mash. Add the almond milk, pesto, lemon juice, and the remaining 1 teaspoon each of kosher salt and black pepper. Blend on high until you achieve a light, frothy, and creamy sauce. Add extra almond milk if needed to reach a pourable consistency.
- Assemble the Salad: In a large mixing bowl, combine the cooked pasta, roasted vegetables, and Kalamata olives. Drizzle with the avocado pesto sauce and toss gently to coat all ingredients evenly.
- Finish & Serve: Taste and adjust seasoning if desired. Garnish with grated Parmesan cheese, toasted nuts of choice, and fresh basil leaves. Serve at room temperature or chilled. Leftovers keep well for 1-2 days in the refrigerator.
Notes
- You can use any combination of seasonal vegetables for roasting.
- Substitute dairy or other plant-based milk for almond milk if needed.
- The sauce can be made ahead and refrigerated for up to 1 day.
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- This salad travels well, making it perfect for meal prep or picnics.
Nutrition
- Serving Size: 1/6 recipe (about 1 1/2 cups)
- Calories: 410
- Sugar: 5g
- Sodium: 660mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 5mg
