Pesto Pasta Salad

vegetarian

Look no further for your go-to meal prep recipe. This pesto pasta salad can be enjoyed either hot or cold, and is a delicious way to enjoy a balanced meal rich in veggies, healthy fats, protein, and fiber.

Serves 4-6

Ingredients
  • 3-4 cups whole pasta
  • 2 large zucchinis, chopped
  • 1/2 red onion, chopped
  • 2 tsp oil, any kind you prefer
  • 1/2 tsp minced garlic
  • 1 tsp dried oregano
  • 1 cup peas (thawed if frozen)
  • 1/4 cup pesto sauce
  • 16 oz cooked, sliced chicken breast
Directions
  • Bring a large pot of water to boil
  • Pre-heat oven to 400 Fº
  • In a large mixing bowl, combine the zucchini, onion, oil, garlic, and oregano, then spread the mixture on a lined baking sheet
  • Place the vegetables in the oven and bake for 20-30 minutes, or until soft
  • Add the pasta to the boiling water, and cook according to package instructions or until al dente
  • Drain the pasta, then return to the pot. Add the peas, pesto sauce, and roasted vegetables and mix until well combined
  • Enjoy or let cool and store in an air-tight container in the refrigerator
Recipe Notes
  • Use 8-10 oz of any preferred pasta shape (penne, bow tie) or a gluten-free alternative
  • Substitute chicken with any other protein such as salmon, ground turkey, or chickpeas
  • Additional topping suggestions: cherry tomatoes, fresh basil, fresh lemon juice, grated parmesan

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