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Roasted vegetable pasta salad

There are endless combinations for this meatless dish.

“This filling, fiber-packed pasta salad comes together in minutes,” says Denver-based recipe developer Julia Heffelfinger. For the freshest flavor, be sure not to toss your pasta with the pesto until right before you eat, she adds.

This recipe is part of our Thanksgiving Leftovers Meal Prep. Get the full plan here.

photo by: Christine Han
food styling by: Olivia Anderson


Ingredients

1 cup cooked whole wheat fusilli or other short pasta
1 cup leftover roasted vegetables (sweet potatoes, beets, carrots, Brussels sprouts)
½ cup lightly packed baby arugula
Condiment kit

Directions

1.

In an airtight container, toss the pasta with the roasted vegetables. Place the arugula, pesto, and lemon into three separate airtight containers or resealable plastic bags and store everything in the fridge.

Directions

1.

Add the pesto and arugula to the pasta salad and toss to combine. From the condiment kit, add a squeeze of lemon and sprinkle of flaky sea salt.