Pesto Pasta Salad with Roasted Vegetables

• 3 small zucchini, cut into matchsticks
• 1 large carrot, cut into matchsticks
• 1 red bell pepper, cut into matchsticks
• 4 garlic cloves, slivered
• 3 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 1 pound bowtie or other short pasta
• ½ cup pesto, homemade or store-bought
• 2 tablespoons white wine vinegar
• ½ cup sliced brine-cured black olives, such as Kalamata
• 2 tablespoons pine nuts, toasted

INSTRUCTIONS:

1. Preheat the oven to 425°F. Lightly oil a large shallow roasting or half sheet pan.
2. In a large bowl, combine the zucchini, carrot, bell pepper, and garlic. Add 2 tablespoons of the oil and toss well. Season with salt and pepper to taste. Arrange in a single layer in the pan.
3. Roast for about 20 minutes, until the vegetables are tender and lightly browned, stirring or shaking the pan a few times for even cooking.
4. Meanwhile, cook the pasta in plenty of boiling salted water until al dente. Drain, rinse under cold running water to cool, and transfer to a large bowl.
5. Add the remaining 1 tablespoon oil to the pasta and toss to coat. Add the pesto and vinegar and toss again. Add the roasted vegetables and olives and toss once more. Season with salt and pepper to taste.
6. Transfer to a large serving bowl, sprinkle with the pine nuts, and serve at room temperature.

PESTO RECIPE: MAKES: ABOUT ⅔ CUP

INGREDIENTS:

• 1½ cups tightly packed fresh basil leaves
• 2 garlic cloves, peeled but left whole
• 3 tablespoons pine nuts, toasted
• ¼ cup extra virgin olive oil
• 3 tablespoons freshly grated Parmesan cheese
• Salt and freshly ground black pepper

INSTRUCTIONS:

1. Combine the basil, garlic, and pine nuts in a food processor. Process until finely chopped.
2. Add the oil through the feed tube with the motor running and continue processing until you have a smooth paste. Briefly mix in the cheese and salt and pepper to taste.
3. Let stand for at least 20 minutes to allow the flavors to develop.
4. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 6 months.