Recipe: Delicious Zucchini, roasted pepper, goat cheese and pesto pasta salad

  • 2 min read
  • Apr 27, 2022

Zucchini, roasted pepper, goat cheese and pesto pasta salad. Remove the zucchini to a plate and set aside. Once cooked, drain the pasta well and add it to the bowl with the olive oil, garlic and lemon. Adjust the seasoning as required, then serve immediately.

Zucchini, roasted pepper, goat cheese and pesto pasta salad Combine the garlic, olive oil, lemon zest and lemon juice in a large. Then fold in your roasted tomatoes and toasted pine nuts. Serve warm or at room temperature (although warm is best!). You can make Zucchini, roasted pepper, goat cheese and pesto pasta salad using 8 ingredients and 4 steps. Here is how you make that.

Ingredients of Zucchini, roasted pepper, goat cheese and pesto pasta salad

  1. It’s 3 cups of dry bowtie pasta.
  2. It’s 1 clove of garlic, minced.
  3. Prepare 1/4 cup of extra virgin olive oil.
  4. It’s of Zest of 1 lemon, plus juice of 1/2 lemon.
  5. Prepare 1 of medium zucchini, cut into 1 cm slices, then quartered.
  6. You need 100 g of goat cheese.
  7. It’s 1 jar (296 ml) of roasted red peppers, drained and roughly chopped.
  8. It’s of Pesto (see recipe).

Line two large baking sheets with parchment paper. In pan, place bell peppers, summer squash, onion and mushrooms in single layer. Spray vegetables with cooking spray; sprinkle with salt and pepper. Place in a large bowl (or large ziplock bag) and toss with pesto, olive oil and balsamic vinegar until peppers are completely covered.

Zucchini, roasted pepper, goat cheese and pesto pasta salad instructions

  1. Bring a medium pot of salted water to a boil and drop in the pasta..
  2. Combine the garlic, olive oil, lemon zest and lemon juice in a large bowl..
  3. Add a splash of veg oil to a medium pan on high heat. Add the zucchini and season with a bit of salt and pepper. Saute for about 2 minutes until the veg is browned but still mostly firm. Remove the zucchini to a plate and set aside..
  4. Once cooked, drain the pasta well and add it to the bowl with the olive oil, garlic and lemon. Add the zucchini, goat cheese, roasted pepper, and 3 tbsp pesto and toss until everything's well-coated and the goat cheese has melted completely. Adjust the seasoning as required, then serve immediately..

Line up peppers on a baking sheet and place into oven. Take peppers out and carefully add crumbled goat cheese to insides of pepper halves. Top with additional goat cheese cheese if desired. On a large baking sheet lined with parchment paper, toss the chopped veggies with oil, coriander, salt and pepper. Remove and sprinkle with goat cheese.