Roasted Veggie-Pasta Salad with Walnut Pesto Serving: 16
1 ½ cups coarsely chopped zucchini (1 medium)
1 ½ cups coarsely chopped yellow summer squash (1 medium)
1cup coarsely chopped red onion (1 large)
1 cup coarsely chopped fennel bulb
¾ cup coarsely chopped green sweet pepper (1 medium)
¾ cup coarsely chopped red sweet pepper (1 medium)
1 small eggplant (about 10 ounces), coarsely chopped
3 Tbsp. olive oil
12 oz. dried whole wheat penne pasta
2 cloves garlic, minced
1 cup torn fresh basil
1/3 cup grated Pecorino Romano cheese
¼ cup chopped walnuts, toasted
½ cup olive oil
2 Tbsp. lemon juice
½ tsp. salt
2 cups cherry tomatoes, halved
Ground black pepper
Snipped fresh basil (optional)
Preheat oven to 400 degrees F. In a roasting pan combine zucchini, summer squash, onion, fennel, sweet peppers, and eggplant. Drizzle with the 3 tablespoons oil; toss to coat. Roast for 45 to 50 minutes or until vegetables are tender, stirring twice. Transfer to a very large bowl; cool.
Meanwhile, cook pasta according to package directions. Drain, rinse, and cool slightly. In a large bowl combine pasta and the roasted vegetables.
For pesto, in a blender, combine garlic, the 1 cup torn basil, the cheese, and walnuts; cover and pulse with several on/off turns until chopped. With blender running, gradually add the 1/2 cup oil, the lemon juice, and the 1/2 teaspoon salt.
Add the pesto to pasta-vegetable mixture, stirring gently to coat. Stir in cherry tomatoes. Season to taste with additional salt and black pepper. Serve at room temperature. If desired, sprinkle with additional basil.