avatarAuthorParkash BainsCategory, , , DifficultyIntermediate

Yields2 Servings
Prep Time25 minsCook Time15 minsTotal Time45 mins

Lemon Basil Pesto Pasta Salad — Pesto, pasta and salad are three words that make a delectable combination! This pasta salad requires a bit of work to roast the peppers and zucchini, but it is totally worth it. It can be served as a side and is also perfectly satisfying as a main meal.

 ½ each orange and red bell pepper
 2 small or 1 medium zucchini
 3 cloves garlic, minced
  cup basil pesto
 4 tbsp extra virgin olive oil
 ½ tsp sea salt
 Black pepper
 1 lemon (zest and juice)
 2 tbsp pine nuts (can be roasted in 300F oven for 5 minutes)
 ½ tsp paprika (smoked works nicely)
 3 cups dry pasta of your choice
 Goat cheese and balsamic glaze for garnishing
 A handful of fresh chopped herbs (dill, parsley or basil)

1

Preheat oven to 450F Slice peppers and zucchini. Put into a mixing bowl along with 2 Tb of olive oil, minced garlic, sea salt and black pepper. Toss well to coat the vegetables. Arrange on non-stick baking tray. Bake for 5 minutes and then broil for 1 minute to slightly blister the vegetables. Remove from oven and put vegetables into a large salad bowl right away to prevent overcooking on the hot tray.

2

Boil pasta according to package instruction, but keep it al danté. Drain and rinse with cold water. Set aside to drain off excess water and cool completely.

3

In a small bowl combine pesto, lemon rind, lemon juice, 2 Tb olive oil, paprika and some sea salt and black pepper according to taste. Set aside.

4

Add cooled pasta to the roasted vegetables; add pesto dressing and chopped herbs and mix to coat everything well.

5

Arrange salad on plates; garnish with goat cheese and pine nuts. Drizzle with balsamic glaze to add the finishing touch.

Ingredients

 ½ each orange and red bell pepper
 2 small or 1 medium zucchini
 3 cloves garlic, minced
  cup basil pesto
 4 tbsp extra virgin olive oil
 ½ tsp sea salt
 Black pepper
 1 lemon (zest and juice)
 2 tbsp pine nuts (can be roasted in 300F oven for 5 minutes)
 ½ tsp paprika (smoked works nicely)
 3 cups dry pasta of your choice
 Goat cheese and balsamic glaze for garnishing
 A handful of fresh chopped herbs (dill, parsley or basil)

Directions

1

Preheat oven to 450F Slice peppers and zucchini. Put into a mixing bowl along with 2 Tb of olive oil, minced garlic, sea salt and black pepper. Toss well to coat the vegetables. Arrange on non-stick baking tray. Bake for 5 minutes and then broil for 1 minute to slightly blister the vegetables. Remove from oven and put vegetables into a large salad bowl right away to prevent overcooking on the hot tray.

2

Boil pasta according to package instruction, but keep it al danté. Drain and rinse with cold water. Set aside to drain off excess water and cool completely.

3

In a small bowl combine pesto, lemon rind, lemon juice, 2 Tb olive oil, paprika and some sea salt and black pepper according to taste. Set aside.

4

Add cooled pasta to the roasted vegetables; add pesto dressing and chopped herbs and mix to coat everything well.

5

Arrange salad on plates; garnish with goat cheese and pine nuts. Drizzle with balsamic glaze to add the finishing touch.

Lemon Basil Pesto Pasta Salad