Pesto Pasta Salad with Roasted Asparagus, String Beans, Cherry Tomatoes, and Olives
Recipe type: Main Dish/Vegetarian
  • 1 lb mini ravioli or tortellini (I used 4 cheese regular sized ravioli and really wished it would have been mini!)
  • 1 bunch asparagus, cut into 2-inch pieces
  • 8 oz green beans, cut into 2-inch pieces (I just grabbed a few handfuls from the bin at the grocery)
  • 2 pints cherry tomatoes, halved (I used only 1 pint and wish I'd have used 2)
  • 2 tbsp olive oil
  • 1 tbsp Italian Seasoning (or you could mix basil, oregano and parsley and call it a day)
  • 8 oz kalamata olives, halved (you could leave these out if you're not a fan...I liked the salty tang they added)
  • ½ cup pesto (homemade would be awesome, but I bought a jar in the Italian food section at the grocery)
  • ¼ cup parmesan cheese (shredded is best but you could probably get away with the green can stuff)
  • salt and black pepper, to taste
  1. Heat oven to 450. Bring a large pot of water to a boil. Cook the ravioli according to package directions.
  2. While the water is coming to a boil, toss the asparagus, string beans, and cherry tomatoes with the olive oil, Italian seasoning, salt and black pepper.
  3. Spread out onto one or two parchment paper-lined baking sheets. Roast for 15-20 minutes or until tender and starting to brown/shrivel.
  4. Toss the pasta with the veggies, olives, pesto, and parmesan cheese. Season with salt and black pepper to taste.
  5. Enjoy!
Recipe by Daily Rebecca at