Easy Penne Pesto Pasta With Vegetables (Hot Or Cold)
If you’re looking for a pasta dish that can be enjoyed either hot as an easy, healthy dinner or cold as a pasta salad, I think you'll love this penne pesto pasta with veggies! Stuffed full of colourful roasted vegetables it's really easy to make, and perfect for making ahead for parties, BBQs and lunches!
Drizzle with a little olive oil, then toss well with your hands. Sprinkle with plenty of salt and pepper, then roast for 15 minutes.
olive oil
Add the tomatoes to the tray. Roast for another 15 to 20 minutes until slightly browned and caramelised.
9 ounces cherry tomatoes
Meanwhile, cook the pasta according to the package instructions (8 to 10 minutes).
10.5 ounces penne pasta
Drain the pasta and add it to a large bowl. Add in the vegetables and stir through the pesto and yogurt (if using).
⅔ cup pesto, 4 tablespoons Greek yogurt
Sprinkle with the pine nuts, feta and mint just before serving.
¼ cup toasted pine nuts, 2.5 ounces crumbled feta cheese, ¼ cup fresh mint
Video
Notes
Pesto: I usually use a good quality supermarket pesto for quickness, but by all means make your own if you prefer. There's a recipe for pesto in this post for pesto orzo salad. This is the best option if you'd like to skip the nuts in the pesto, in case of an allergy or if you're making for a party or school lunch boxes, for instance.Pasta: I prefer penne for this vegetable pesto pasta, but use another type of pasta if you like e.g. bow ties, casareccia or even macaroni.Serving: Serve cold as a summer side dish or to take to a party, BBQ or picnic. Serve hot or cold as an easy midweek meal. Serve on the side with chicken, salmon (or other fish) if you like.Replace the pasta with quinoa, brown rice or couscous for a twist on the pasta version.Toasting the pine nuts: If you buy untoasted pine nuts, simply roast for a few minutes in a dry frying pan. Shake every now and again. Be careful to keep a close eye on them – they burn easily once they start to toast!Storage: This pasta salad keeps really well in the fridge for up to 5 days, although it's best eaten in the first 3 days. Simply store in an airtight container in the fridge or well covered in the bowl you made it in.Or if you prefer store it in separate glass lunch containers for grab-and-go make ahead lunches!Scatter over your pine nuts, feta, and mint just before serving, or just before you leave the house if you're packing it for a work or school lunch.Servings: Serves 3 – 4 as a lunch or 4 – 6 as a smaller side.