Anti Inflammatory Pasta Salad with Pesto and Roasted Vegetables
This vibrant pasta salad is the kind of dish that looks impressive on the table but comes together with surprisingly little fuss — and every ingredient is pulling double duty on flavor and function. Whole wheat rotini provides a hearty, fiber-rich base, while cherry tomatoes, zucchini, and red bell pepper are roasted at high heat until they blister and caramelize, concentrating their natural sweetness. The homemade walnut-basil pesto is where things really shine: extra-virgin olive oil, fresh lemon juice, and raw walnuts create a bright, creamy coating that ties the whole bowl together. Walnuts and olive oil are both well-regarded for their beneficial fatty acids, and the abundance of colorful vegetables means you're loading up on antioxidants with every forkful. Baby arugula folded in at the end adds a peppery freshness that keeps the salad from feeling heavy, and optional Kalamata olives bring a briny depth if you want it. This recipe serves four, making it a great option for meal prep or a casual weeknight dinner that genuinely gets better as it sits and the flavors meld. It's the rare salad that satisfies like a real meal.
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Learn more →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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