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.
- 1 cup cooked whole wheat fusilli or other short pasta
- 1 cup leftover roasted vegetables (sweet potatoes, beets, carrots, Brussels sprouts)
- ¼ cup arugula and walnut pesto
- ½ cup lightly packed baby arugula
- Condiment kit
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.
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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.