Roasted Potato Pasta Salad

There are only 6 ingredients in this recipe, but it’s all-out satisfying —and perfect for those weeknights when a big, complicated meal just isn’t happening.
  • 15
    Prep Time
  • 20
    Cook Time
  • x4
  • 1 box Modern Table Lentil Elbows
  • 1-2 lbs red potatoes, cut into quarters
  • Fresh broccoli florets, 2 cups cut into bite-size pieces
  • Olive oil, 2 tbsp
  • Salt & pepper, to taste
  • Vegan pesto sauce
Buy the Noodles
  1. Preheat oven to 450°F.
  2. Place potatoes and broccoli florets in a large roasting pan and toss with oil, salt, and pepper until evenly coated. Spread out in a single layer and bake in preheated oven for 20 minutes, stirring occasionally.
  3. While veggies are roasting, prepare pasta according to instructions on the box.
  4. Once veggies are ready, toss all ingredients together with your vegan pesto sauce.
  5. Serve immediately and enjoy!

Recipe credit: @srunsforcake.

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