Pesto Pasta Salad with Roasted Veggies

-1 Preheat your oven to 425 F.
-1 Toss your sliced peppers, zucchini and onions with the olive oil, salt u0026 pepper and layer them on a large baking sheet.
-1 Roast them in the oven for 25-30 minutes, tossing halfway through.
-1 While the veggies roast, prepare your pasta as instructed on package. Drain and set aside. 
-1 For the walnut pesto, add in all of the pesto ingredients to a food processor and blend for 3-4 minutes until smooth. Scrape down the sides of your food processor as needed. 
-1 Once the pesto is ready, stir it into the pasta with the roasted veggies and the fresh mozzarella. Serve fresh warm or cold! 
-1 Leftovers will stay fresh in the fridge for up to 1 week. The pesto can be made in advance and refrigerated for up to 1 week.