Beef Free Pasta Salad with Pesto and Roasted Vegetables

Total time55 min

Prep time20 min

Cook time25 min

4.9

(10)

Beef Free Pasta Salad with Pesto and Roasted Vegetables

This vibrant pasta salad is built entirely around fresh vegetables, whole wheat pasta, and a bright, homemade walnut-basil pesto — no meat required and no compromises on flavor. The roasted cherry tomatoes, zucchini, and red bell pepper come out of the oven caramelized and slightly charred at the edges, adding a depth that makes every forkful feel satisfying and substantial. A squeeze of lemon in the pesto keeps things lively, while the walnuts give it a creamy, nutty body that clings beautifully to the rotini. Baby arugula folded in at the end adds a peppery freshness that balances the richness of all that olive oil. Kalamata olives are optional, but if you have them on hand, their briny punch takes the whole bowl to another level. This is the kind of dish that works warm, at room temperature, or straight from the fridge the next day — making it just as practical as it is delicious.

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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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