Brazil Nut Free Pasta Salad with Pesto and Roasted Vegetables

Total time55 min

Prep time20 min

Cook time25 min

4.9

(10)

Brazil Nut Free Pasta Salad with Pesto and Roasted Vegetables

This vibrant pasta salad is the kind of dish that earns compliments at every potluck, picnic, or weeknight dinner table. Roasting cherry tomatoes, zucchini, and red bell pepper at high heat coaxes out their natural sweetness and gives them those irresistible lightly charred edges that make the whole bowl sing. The homemade walnut pesto is bright and herbaceous — fresh basil, lemon juice, and garlic blended into something far more alive than anything that comes in a jar. Store-bought pestos can be a minefield for anyone avoiding certain tree nuts, since brazil nuts occasionally sneak into blended nut bases or shared processing lines, but here you control every single ingredient. Whole wheat rotini holds the pesto beautifully, and the baby arugula folded in at the end adds a peppery freshness that keeps each bite interesting. A handful of Kalamata olives is optional but highly recommended for a briny, savory punch that ties everything together. Make it ahead and let it rest — the flavors only get better as they settle.

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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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