These Foil-Wrapped Pesto Veggie Pasta Packets are a fun and flavorful way to enjoy a quick, customizable pasta dish.

Packed with tender pasta, fresh vegetables, and a rich pesto sauce, everything is wrapped up in a foil packet for easy grilling or baking. The foil locks in the flavors, steaming the ingredients to perfection, creating a deliciously fresh and aromatic meal.

Whether you’re camping, grilling, or cooking in your kitchen, these pasta packets are an easy, hands-off way to enjoy a delicious, veggie-packed meal.

Why You’ll Love This Recipe

This recipe brings the comforting flavors of pasta and pesto together in a portable, mess-free packet.

The fresh vegetables, such as bell peppers, zucchini, and cherry tomatoes, add color and texture to the pasta, while the pesto sauce provides a rich, herbaceous flavor.

The foil-wrapping technique keeps everything moist and tender, and it’s a great option for outdoor cooking or prepping in advance.

Plus, this recipe is easy to customize based on your favorite vegetables or the ingredients you have on hand.

Ingredients:

2 cups cooked pasta (penne, rotini, or any pasta shape you prefer)
1/2 cup pesto sauce (store-bought or homemade)
1 zucchini, sliced into half-moons
1 bell pepper, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/2 cup shredded mozzarella cheese (optional)
Olive oil (for greasing)
Salt and pepper, to taste
Fresh basil (optional, for garnish)

Step-by-Step Instructions:

Prepare the Pasta and Veggies: Cook the pasta according to package directions, then drain and set aside. While the pasta is cooking, prep your vegetables by slicing the zucchini, bell pepper, cherry tomatoes, and red onion.
Assemble the Packets: Preheat your grill or oven to medium heat (about 375°F or 190°C). Lay out 4 sheets of aluminum foil (about 12 inches long each). Lightly grease each sheet with olive oil.On each sheet, place a portion of cooked pasta in the center. Top with a generous amount of pesto sauce, followed by the sliced veggies. If using, sprinkle a little shredded mozzarella cheese on top.
Seal the Packets: Fold up the edges of the foil to create a packet, making sure it’s sealed tightly to trap in the heat and steam.
Cook the Packets:
- Grill Method: Place the foil packets on the grill and cook for about 10-12 minutes, or until the vegetables are tender and everything is heated through.
- Oven Method: Place the foil packets on a baking sheet and bake for 15-18 minutes, or until the vegetables are tender and the cheese (if using) is melted and bubbly.
Serve: Carefully open the foil packets (be cautious of the hot steam) and garnish with fresh basil if desired. Serve the pasta packets hot, either as a main dish or a side.

Expert Tips for the Recipe:

Pesto Sauce: You can use store-bought pesto for convenience or make your own with fresh basil, garlic, pine nuts, Parmesan, olive oil, and lemon juice for a fresher, more vibrant flavor.
Customizing Veggies: Feel free to add or swap out vegetables based on your preferences or what’s in season. Mushrooms, spinach, eggplant, or roasted sweet potatoes would also work wonderfully in this recipe.
Make-Ahead Option: You can assemble the foil packets ahead of time and store them in the fridge until you’re ready to cook. This makes for an easy, stress-free dinner option.
Cheese Options: If you prefer a vegan option, simply skip the cheese or use a dairy-free cheese alternative.