Roasted Veggie Pasta Salad with Pistachio Pesto

This pasta salad is a great dish to add to a summer buffet table for a party or a picnic.  Bursting with loads of roasted veggies, the pasta is tossed in pistachio pesto then topped with fresh basil, chives and parmesan.  The blistered cherry tomatoes explode with juicy sweetness.   The pesto can be made in advance which is really nice.   Short of time? You can totally use regular bottled pesto.  Change it up with your own favorite veggie mix. No matter what veggies you choose,  I would recommend keeping the cherry tomatoes in.  Without a drop of mayonnaise, this salad will hold up well.   So good you will hope there are leftovers to bring home! It can also totally be served as a main dish.  Enjoy!

• Servings: 12
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• 1 pound box of fusili, bow tie or similar pasta, cooked in salted water with a bit of oil, drained and reserved in a big serving bowl
• 1/2 cup of pistachio pesto(recipe follows)
• 1 whole eggplant, chopped in bite-sized pieces
• 1 whole cauliflower, chopped in bite-sized pieces
• 2 yellow onions, chopped in bite-sized pieces
• 1 pint of cherry tomatoes
• 4 tablespoons of olive oil
• 6 cups of wild arugula
• juice of 1 lemon
• salt and pepper to taste
• 2-4 tablespoons of olive oil(choose an infused ones for extra flavor)
• 1/2 cup of shredded parmesan cheese
• 1/2 cup of fresh basil leaves
• 1 tablespoon of finely diced chives

Pistachio Pesto

1 1/2 cups of basil leaves
1 cup of flat leaf parsley
1 cup shelled pistachios(roasted, unsalted)
1/2 cup grated parmesan cheese
3 cloves of garlic
1/2 cup olive oil or more

In a food processor, place all ingredients except for the oil. With the motor running, slowly add the oil until the pesto has the consistency you like. Pesto can be stored in the refrigerator for a week or frozen up to 3 months.

Assembly:

1. While the pasta is warm, toss with the pesto.
2. Preheat oven to 400F.  Line 2 shallow baking sheets with parchment paper or foil.  Toss the eggplant, cauliflower, tomatoes and onion in 4 tablespoons of olive oil.  Divide and spread in 1 layer on the 2 baking sheets.  Roast in the lower part of the oven for 1 hour, stirring a few times with a wooden spoon to prevent burning and switching the baking sheets half way through so both pans roast evenly.
3. Add the roasted vegetables to the pasta.
4. Toss in the arugula, lemon juice and 2 tablespoons of infused olive oil.  Taste and add salt and pepper to your liking.  Add more olive oil if needed.  Add the parmesan, fresh basil and chives and toss 1 more time. Enjoy at room temperature.

 

Look at this beautiful pesto! You will have enough left over for another use.