Roasted Veggie and Pesto Pasta Salad + Weekly Menu

I decided after making Eggplant Parmesan that I loved eggplant. So much so, that I’m growing trying to grow it this year. And after the cooking demonstration I lead a few weeks ago and using pesto, I have fallen back in love with pesto. My point being, this recipe tickled my fancy…big time.

I also loved the loads of veggies in this recipe — the veggies piled (barely!) into two 9″ x 13″ baking dishes for roasting. It provided a nice balance between a veggie side dish and a pasta side dish, married together with a simple oil, vinegar, citrus, and pesto dressing and lots of bright, summer colors.

This would be a great dish to consider making for the 4th of July or any upcoming barbecue or get-together you may attend. Zucchini, eggplant, and bell peppers are quickly approaching peak season! Get’em while the last!

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Roasted Veggie and Pesto Pasta Salad adapted from The Art of Living

Pasta Salad:
2 bell peppers (any color), diced into 1/2″ pieces
1 red onion, diced into 1/2″ pieces
2 zucchini, diced into 1/2″ pieces
1 eggplant, diced into 1/2″ pieces
1/2 cup pine nuts, toasted
4 oz feta
1/2 cup fresh basil, thinly sliced
8 oz dry pasta

Dressing:
3 1/2 Tbsp olive oil
3 Tbsp pesto
2 Tbsp red wine vinegar
2 Tbsp fresh lime juice

Directions:

Preheat the oven to 425 F. Combine all veggies with some olive oil, kosher salt, and coarse black pepper. Roast veggies for 35-45 minutes, tossing occasionally. While the veggies are cooking, cook the orzo per package instructions. Whisk all the dressing ingredients together and pour over the hot pasta so the flavors blend well. Once the veggies are done, add them to the pasta and mix well. Refrigerate. Note: Best made the day before.

Just before serving, add the feta cheese, pine nuts, and basil. Yield: about 12 servings (1 cup each).

Nutrition Information (per serving): 187 calories; 9.3 g. fat; 4 mg. cholesterol; 123 mg. sodium; 22 g. carbohydrate; 3.4 g. fiber; 5.3 g. protein

Result: I loved this! So did guests! This was a last minute recommendation and I’m so glad I decided to make it. It is packed with veggies and the ingredients are all so simple. Best part, is that it is best made a day ahead and it keeps well for 5 days – it was great as leftovers taken for lunch. Good thing, it makes a ton! I will certainly be making this again! Enjoy!

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I did end up doing a mini duathlon yesterday. After the 10 mile bike to and from the farmer’s market, I went out for a 3 mile run. Mistake #1 was going during the afternoon heat, and #2 not hydrating well at all after my morning bike. Mistake #3 was going out way too fast. I had finished 2 miles in 18 minutes and during the last mile I stopped to walk 4 times for about 45-60 seconds each time and still finished 3 miles in 29:22 – below my average pace, for sure. I was pooped afterwards! Glad I took advantage of the nice weather yesterday, it has already left us…again 🙁

Last night, Mr. P and I tried out a new (to us) Greek restaurant and it was AMAZING! I love Mythos Red beer, and their gyros were incredible. They served them with banana peppers, onion, feta, shredded lettuce, diced tomatoes, and a sweet tzatziki. Drool. Mr. Prevention loved his spicy chicken gyro, as well…and the falafel and hummus appetizer was divine. Love finding new eats in town! 😀

The weekly menu is partially completed…

Weekly Menu: June 26th – 30th

• Sunday: Shrimp Burgers, steak fries, and zucchini
• Monday: Jalapeno Popper Chicken
• Tuesday: leftovers
• Wednesday: ??
• Thursday: ??

Question: What’s the best thing you’ve eaten so far this weekend?

Enjoy today,