Pesto Pasta Salad

• 14 oz sweet potatoes, peeled and cut into 1 inch pieces
• 2 cloves garlic, crushed
• 1 tbsp vegetable or olive oil
• 12 oz fusilli pasta
• 4 None eggs, at room temperature
• 7 oz sun-dried tomato pesto
• 1/2 cup low fat mayonnaise
• 2 tbsp lemon juice
• 1/4 cup pitted Kalamata olives, halved
• 2 oz baby arugula leaves

1. Preheat the oven to 425u0b0F. Line a large baking pan with parchment paper. Place sweet potatoes and garlic in a large bowl. Add the oil and toss to coat. Season. Spread in a single layer on the baking pan. Bake for 20 mins until just tender and golden. Set aside to cool.
2. Meanwhile, cook pasta in boiling salted water according to the package directions. Drain and refresh under cold water. Transfer to a large bowl.
3. Place eggs in a small saucepan and cover with water. Bring water to a boil. Once the water reaches a boil, remove pan from the heat. Let eggs stand in water 12 minutes, drain, then refresh under cold water. Peel and cut into quarters.
4. Mix the pesto, mayonnaise and lemon juice in a small bowl. Add to the pasta along with the sweet potatoes, olives and arugula; toss to combine. Serve topped with egg.

sweet potatoes, garlic, vegetable, pasta, eggs, tomato pesto, mayonnaise, lemon juice, olives, arugula

Taken from recipes-plus.com/api/v2.0/recipes/20865 (may not work)