Pasta salad with roasted vegetables and basil pesto
Roast
Italian cuisine
Roasting
As soon as spring arrives, I break out my grandmother's pie safe and gingham blanket for a picnic in the park. Pasta salads are of course, a picnic staple, as well as an easy and versatile vegetarian dish on which I rely at barbecues. This particular recipe was adapted from Andrea Chesman's The Roasted Vegetable. The recipe only calls for a half cup of the pesto so there will be some left over. Use it on more pasta if you like, or as I do, spread it on some whole wheat toast.
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