Dairy-Free Pesto Pasta Salad with Roasted Vegetables

A vibrant pasta salad with homemade dairy-free pesto and colorful roasted vegetables.

Ingredients

• 1 cup Gluten-Free Rotini Pasta
• 1/2 cup Broccoli Florets
• 1/2 cup, halved Cherry Tomatoes
• 1/4 cup, thinly sliced Red Onion
• 2 tbsp Dairy-Free Pesto
• 1 tbsp Extra Virgin Olive Oil
• 1 tbsp, chopped Fresh Basil

Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, toss broccoli florets, halved cherry tomatoes, and thinly sliced red onion with extra virgin olive oil, salt, and pepper.
3. Roast for 20 minutes, or until vegetables are tender and slightly caramelized.
4. Cook gluten-free rotini pasta according to package directions until al dente. Drain pasta and rinse with cold water to stop cooking.
5. In a large bowl, combine cooked pasta, roasted vegetables, and dairy-free pesto.
6. Stir in fresh basil.
7. Serve chilled or at room temperature. Garnish with extra basil leaves, if desired.

Cuisine: Italian

Suitability: vegetarian,gluten-free,dairy-free

Prep Time: 15 mins

Cook Time: 25 mins

Serving Size: 1

Meal Type: lunch