Roasted Veggie Pesto Pasta Salad Recipe

Preheat oven to 375 degrees F (190 degrees C).

Spread roma tomatoes zucchini green bell pepper and onion onto a large baking sheet and drizzle with olive oil. Toss vegetables to coat evenly with oil; season with salt and black pepper.

Bake in the preheated oven until vegetables are tender and starting to brown about 30 minutes. Let vegetables cool.

Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite about 8 minutes; drain and set aside to cool.

Peel and discard skins from roma tomatoes. Combine the roasted vegetables rotini and pesto in a large bowl. Serve slightly warm or chill if desired.