This salad is best served warm so all of the fabulous flavors can strut their stuff. The veggies are roasted for this salad and then combined with bow tie pasta, arugula, sun-dried tomatoes, basil, and a splash of olive oil.
A spicy chicken and pesto pasta dish that’s easy to adjust to any heat level. I created it after eating a similar dish at a Santa Monica restaurant, and it’s one of my favorites. Serve with additional grated Parmesan, if desired. As an option, it’s delicious with creamy goat cheese stirred in at the end.