Roasted Vegetable Pasta Salad with Walnut Pesto
INGREDIENTS
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1 1/2 cups coarsely chopped zucchini (1 medium)
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1 1/2 cups coarsely chopped yellow summer squash (1 medium)
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1 cup coarsely chopped red onion (1 large)
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1 cup coarsely chopped fennel bulb
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3/4 cup coarsely chopped green sweet pepper (1 medium)
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3/4 cup coarsely chopped red sweet pepper (1 medium)
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1 small eggplant (about 10 ounces), coarsely chopped
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3 tablespoons olive oil
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12 ounces dried whole wheat penne pasta
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2 cloves garlic, minced
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1 cup torn fresh basil
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1/3 cup grated Pecorino Romano cheese
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1/4 cup chopped walnuts, toasted
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1/2 cup olive oil
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2 tablespoons lemon juice
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1/2 teaspoon salt
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2 cups cherry tomatoes, halved
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Salt
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Ground black pepper
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Snipped fresh basil (optional)
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