Ingredients
- Short pasta: 12 oz (rotini, penne, or farfalle).
- Zucchini: 1 medium, chopped.
- Red bell pepper: 1, sliced.
- Cherry tomatoes: 1 cup, halved.
- Olive oil: 2 tablespoons.
- Salt and pepper: To taste.
- Basil pesto: 1/3 cup (store-bought or homemade).
- Greek yogurt or sour cream: 1/3 cup, full-fat preferred.
- Lemon: Juice and zest of 1/2 lemon.
- Parmesan (optional): 1/4 cup grated.
- Fresh herbs: Basil or parsley for garnish.
Instructions
- Preheat the oven to 425°F (220°C). Toss zucchini, bell pepper, and tomatoes with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and slightly charred.
- Cook pasta in salted water until al dente. Drain, rinse under cold water, and set aside.
- In a large bowl, whisk together pesto, Greek yogurt, lemon juice, and zest.
- Add cooled pasta and roasted vegetables. Toss gently until well coated.
- Top with Parmesan and fresh herbs. Chill for 30 minutes before serving or enjoy immediately.
Notes
- Use any seasonal vegetables for variety like corn, asparagus, or broccoli.
- To make it vegan, use dairy-free pesto and yogurt alternatives.
- For meal prep, store in airtight containers and refrigerate for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting, Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 10 mg