Pesto Marinated Veggie Salad

Pesto Marinated Veggie Salad

Two Chef Mission
Another tasty and new way to utilize fresh pesto sauce for a light and refreshing meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Salad, Side Dish
Cuisine American, Italian
Servings 2 people
Calories 137 kcal


  • Cutting Board
  • Chef Knife
  • Sheet Tray
  • Food Processor
  • 2 Mixing bowls


  • 1 head Romaine Lettuce chopped and washed
  • 1/2 each Squash medium dice
  • 1/4 each Onion medium dice
  • 3 oz Mushroom medium dice
  • 1/2 each Bell Pepper medium dice
  • 1/4 cup Basil
  • 1/4 cup Spinach
  • 2 cloves Garlic
  • 1 oz Parmesan Cheese
  • 1 oz Balsamic Vinegar
  • Olive Oil as needed
  • Salt as needed
  • Pepper as needed


  • Preheat oven to 350 degrees.
  • Blend the basil, spinach, garlic, salt and pepper in the food processor with a bit of oil, just enough to bring the ingredients together. Pulse in the parmesan cheese and adjust seasoning.
  • Toss the veggies with half of the pesto and pour onto a sheet tray. Roast veggies until tender, about 12 minutes. Let cool and set aside.
  • Mix the remaining pesto with balsamic vinegar for the dressing for the salad. Toss salad with veggies and top with dressing.
  • Serve and enjoy!


Calories: 137kcalCarbohydrates: 16gProtein: 11gFat: 5gSaturated Fat: 2gCholesterol: 10mgSodium: 261mgPotassium: 929mgFiber: 7gSugar: 7gVitamin A: 27909IUVitamin C: 16mgCalcium: 282mgIron: 4mg
Keyword Basil, Italian, Lettuce, Mushroom, Pesto, Recipes, salad, Simple Recipes, Spinach, Squash, vegetables, Vegetatarian
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