Warm Pasta Salad with Roasted Vegetables and Pesto Vinaigrette

Warm Pasta Salad with Roasted Vegetables and Pesto Vinaigrette

recipe by

290
calories
16
ingredients
8
servings
3.968

Click to save recipe for later!

Ingredients

1 eggplant medium, or 1/2 large, cut into 3/4 inch cubes
2 zucchini medium, quartered lengthwise and cut into 3/4 inch pieces
1 purple onion medium, coarsely chopped
1 head garlic
1 yellow bell pepper or red, sliced
8 ozs mushrooms quartered
16 ozs pasta spiral whole wheat or gluten-free
15 ozs garbanzo or 1 1/2 cups cooked, rinsed and drained
1/4 cup kalamata pitted and sliced, optional
2 cups fresh basil leaves lightly packed
2 tbsps chopped walnuts optional
1 tbsp nutritional yeast optional
3/4 cup vinaigrette fat-free, such as Fat-Free Balsamic-Raisin Vinaigrette

Nutrition Facts

290
calories
5
g fat
14
g sugar
Amount Per Serving (recipe is 8 servings)
Calories 290
Calories From Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 5g
25%
Trans Fat g
Cholesterol 0mg
0%
Sodium 160mg
7%
Potassium 1050mg
30%
Total Carbohydrates 48g
16%
Dietary Fiber 13g
52%
Sugars 14g
Protein 14g
28%
Vitamin A
20%
Vitamin C
80%
Calcium
10%
Iron
25%

Weight Watchers Points

PointsPlus: 7
SmartPoints: 10