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Parmesan Pesto Pasta Salad with Roasted Tomatoes and Asparagus

Author: Kristin


  • 1 pint grape or cherry tomatoes
  • 1 pound asparagus
  • 2 Tbsp olive oil
  • 2 Tbsp fresh chopped basil plus more for garnish if desired
  • Salt & Pepper to taste
  • ¼ cup Hidden Valley™ Parmesan Basil Pesto Sandwich Spread & Dip
  • 1 lb bowtie or rotini pasta
  • ¼ cup shredded Parmesan cheese


  • Preheat oven to 425 degrees.
  • Rinse and trim asparagus. Pat dry and cut into 2 inch pieces.
  • Place asparagus and tomatoes in a large bowl and drizzle with olive oil.
  • Toss with fresh basil and season with salt and pepper to taste (save the bowl to toss pasta in later). Place veggies in a single layer on foil lined cookie sheet. Roast in the oven for about ten minutes or until tomatoes start to blister and asparagus is tender.
  • Set aside to cool.
  • While veggies are roasting, place pasta in a pot of boiling water and cook to al dente.
  • Drain and rinse with cool water.
  • Toss pasta in the bowl used for the veggies.
  • Add Hidden Valley Basil Parmesan Pesto and stir.
  • Fold in the roasted tomatoes and asparagus and sprinkle with fresh shredded Parmesan Cheese. Garnish with fresh, chopped basil, if desired.