Artificial Food Coloring Free Pasta Salad with Pesto and Roasted Vegetables

Total time55 min

Prep time20 min

Cook time25 min

Artificial Food Coloring Free Pasta Salad with Pesto and Roasted Vegetables

This vibrant pasta salad is built entirely from whole, recognizable ingredients — roasted cherry tomatoes, zucchini, red bell pepper, and a bright homemade walnut-basil pesto that comes together in minutes in a food processor. Every color on the plate comes from real food: the deep green of fresh basil and arugula, the blistered red of burst tomatoes, the golden char on the zucchini. That matters a lot when you're trying to avoid the synthetic dyes that sneak into so many bottled dressings, flavored pasta mixes, and jarred sauces at the grocery store. Making the pesto from scratch with olive oil, lemon juice, garlic, and walnuts means you control every single ingredient — no mystery additives, no label-reading anxiety. The roasted vegetables add a caramelized depth that makes this feel far more satisfying than a basic tossed salad, and the whole wheat pasta gives it enough body to work as a main dish or a generous side. A short rest before serving lets the pesto soak into the pasta and the flavors meld beautifully, so it's actually even better if you make it a little ahead.

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Ingredients

4 servings

For the pasta

8 oz whole wheat rotini or penne
Barilla Whole Grain Rotini Pasta - 16 Oz Kroger 100% Whole Grain Rotini Simple Truth Organic 100% Whole Wheat Rotini Ronzoni Healthy Harvest 100% Whole Grain Rotini Pasta All Natural Stop & Shop Whole Grain Rotini Pasta
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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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