Hearty Pesto Pasta Salad with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Pesto Pasta Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Pesto Pasta Salad with Roasted Vegetables

Enjoy a vibrant and satisfying pasta salad that blends the nutty flavor of homemade pesto with the smoky sweetness of roasted vegetables, hearty chickpeas, and succulent grilled chicken. This dish delights the senses with its colorful presentation, fresh basil aroma, and contrasting textures.

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NUTRITION

585kcal
Protein
40.5g
Fat
22.5g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

1 oz Whole Wheat Pasta (dry)

1 cup Mixed Roasted Vegetables

2 tbsp Homemade Pesto

½ cup Chickpeas (canned, drained)

3 oz Grilled Chicken Breast

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chopped zucchini, red bell pepper, and cherry tomatoes with a drizzle of olive oil, salt, and pepper. Roast on a baking sheet for 20 minutes until tender and slightly charred.

  • 2

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside to cool slightly.

  • 3

    While the pasta cooks, prepare the homemade pesto by blending fresh basil leaves, garlic, pine nuts, Parmesan cheese, olive oil, and a pinch of salt until smooth.

  • 4

    In a large bowl, combine the cooled pasta, roasted vegetables, chickpeas, and pesto sauce. Toss until everything is evenly coated.

  • 5

    Slice the grilled chicken breast into bite-sized pieces and gently fold into the salad.

  • 6

    Adjust seasoning with salt and pepper as needed, and serve the salad warm or at room temperature.

Hearty Pesto Pasta Salad with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Pesto Pasta Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Pesto Pasta Salad with Roasted Vegetables

Enjoy a vibrant and satisfying pasta salad that blends the nutty flavor of homemade pesto with the smoky sweetness of roasted vegetables, hearty chickpeas, and succulent grilled chicken. This dish delights the senses with its colorful presentation, fresh basil aroma, and contrasting textures.

NUTRITION

585kcal
Protein
40.5g
Fat
22.5g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

1 oz Whole Wheat Pasta (dry)

1 cup Mixed Roasted Vegetables

2 tbsp Homemade Pesto

½ cup Chickpeas (canned, drained)

3 oz Grilled Chicken Breast

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chopped zucchini, red bell pepper, and cherry tomatoes with a drizzle of olive oil, salt, and pepper. Roast on a baking sheet for 20 minutes until tender and slightly charred.

  • 2

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside to cool slightly.

  • 3

    While the pasta cooks, prepare the homemade pesto by blending fresh basil leaves, garlic, pine nuts, Parmesan cheese, olive oil, and a pinch of salt until smooth.

  • 4

    In a large bowl, combine the cooled pasta, roasted vegetables, chickpeas, and pesto sauce. Toss until everything is evenly coated.

  • 5

    Slice the grilled chicken breast into bite-sized pieces and gently fold into the salad.

  • 6

    Adjust seasoning with salt and pepper as needed, and serve the salad warm or at room temperature.