Almond Free Pasta Salad with Pesto and Roasted Vegetables

Total time55 min

Prep time20 min

Cook time25 min

4.9

(10)

Almond Free Pasta Salad with Pesto and Roasted Vegetables

This vibrant pasta salad is the kind of dish that earns recipe card requests at every potluck — colorful roasted vegetables, a bright herby pesto, and tender whole wheat pasta all coming together in one satisfying bowl. The pesto here is built on walnuts instead of the more common pine nuts or almonds, so it's completely safe for anyone avoiding tree nuts in the almond family without sacrificing any of that rich, nutty depth. Blitzing fresh basil with garlic, lemon juice, and a good pour of olive oil creates a sauce that clings beautifully to every twist of rotini. Roasting the cherry tomatoes, zucchini, and red bell pepper at high heat coaxes out their natural sweetness and adds those irresistible lightly charred edges that make the whole salad feel a little more special. Baby arugula folded in at the end adds a peppery freshness, and a handful of Kalamata olives brings a briny punch if you're into it. It's equally good served slightly warm right after assembly or chilled the next day when the flavors have had time to deepen — making it a genuinely flexible option for meal prep or entertaining.

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Ingredients

4 servings

For the pasta

8 oz whole wheat rotini or penne
1 tsp salt

For the roasted vegetables

1 pint (10 oz) cherry tomatoes
1 medium zucchini, cut into ½-inch half-moons
1 red bell pepper, seeded and cut into 1-inch pieces
2 tbsp extra-virgin olive oil
¼ tsp salt
¼ tsp black pepper

For the pesto

2 cups fresh basil leaves, loosely packed
⅓ cup raw walnuts
2 cloves garlic, peeled
¼ cup extra-virgin olive oil
2 tbsp lemon juice (from about 1 lemon)
¼ tsp salt
¼ tsp black pepper

For the salad

2 cups baby arugula
¼ cup kalamata olives, pitted and halved (optional)
1 tbsp extra-virgin olive oil

Instructions

1
Preheat the oven to 425°F (220°C). Arrange the cherry tomatoes, zucchini, and red bell pepper on a large rimmed baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with 1/4 tsp salt and 1/4 tsp black pepper, and toss to coat, spreading the vegetables in a single layer.
2
Roast the vegetables for 20–22 minutes, until the tomatoes have burst and the zucchini and pepper are tender with lightly charred edges. Remove from the oven and set aside to cool slightly.

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