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Roasted Veggie Pesto Pasta Salad
- 3 roma (plum) tomatoes, halved lengthwise
- 1 zucchini, cut into cubes
- 1 green bell pepper, chopped
- 1 onion, cut into 1/2-inch pieces
- 3 tablespoons olive oil
- salt and ground black pepper to taste
- 1 (16 ounce) package rotini pasta
- 3/4 cup prepared pesto sauce
Directions:View on All Recipes
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|Serving Size 1/10 of a recipe|
|Amount Per Serving|
|Total Fat 13.4g|
|Saturated Fat 3g|
|Total Carbohydrate 37.2g|
|Dietary Fiber 2.9g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|