This pasta salad is perfect for making ahead: the pesto soaks up the pasta as it rests and the roasted vegetables add depth. Ideal for work tupperware, picnics or as a garnish for barbecues. It tastes better the next day.
Italian
Whole wheat pasta salad with roasted vegetables and pesto
Cold whole wheat pasta salad with roasted vegetables, basil pesto and parmesan. Complete plate to take to work or picnics.
- Italy
- Salad
- Light
- High fiber
- Low sugar
- easy
- lactosa
- gluten
20 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 14 g
- Fiber 8 g
- Carbohydrates 52 g
- Fat 14 g
- Sodium 380 mg
Story behind the dish
Preparation
Whole wheat pasta salad with roasted vegetables and pesto is a preparation from Italy with easy difficulty. Reserve about 45 minutes in total (20 for mise en place and preparation, 25 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 350 g of whole wheat pasta (fusilli or farfalle).
- Have ready: 2 sliced zucchini.
- Have ready: 1 eggplant, cubed.
- Have ready: 1 red pepper in strips.
- Have ready: 200 g cherry tomatoes.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Roast the vegetables in the oven at 200 °C for 20 minutes with oil and salt.
Roast the vegetables in the oven at 200 °C for 20 minutes with oil and salt. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Cook pasta al dente; drain and refresh with cold water
Cook pasta al dente; Drain and refresh with cold water. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Mix the pasta with the pesto while it is still warm
Mix the pasta with the pesto while it is still warm. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the roasted vegetables and mix
Add the roasted vegetables and mix. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the cherry tomatoes
Add the cherry tomatoes. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Adjust salt and pepper
Adjust salt and pepper. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Serve with grated parmesan and fresh basil
Serve with grated parmesan and fresh basil. Serve cold or warm. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
- Preheat the oven well in advance so that the temperature is stable from the first minute.
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