Pesto Pasta Salad

In Main Courses, pasta, vegan on March 19, 2010 at 12:21 pm

Pasta salads remind me of summer!  And it seems that summer might be coming sooner than we think this year! 🙂


1 cup cooked rice pasta, al dente

1/2 cup roasted zucchini squash (20-25 min with EVOO, s+p at 425F)

1/4 cup grape tomatoes (you can also roast these if you’d like, they take less time than the zucchini though)

1 (generous) tbsp pesto

1/4 cup cubed cheese (I used Okanagan’s Soy Jalapeno)

salt and pepper to taste

Optional ingredients: artichoke hearts, parmesan cheese sprinkled on top

Mix all ingredients together.  Enjoy!


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