Breastfeeding Friendly Pasta Salad with Pesto and Roasted Vegetables
This vibrant, veggie-packed pasta salad is the kind of meal that feels indulgent but is quietly doing a lot of good work. Whole wheat pasta brings extra fiber and staying power, which matters when your body is working overtime to produce milk and keep your energy from crashing mid-afternoon. The homemade walnut pesto is a standout here — walnuts are a fantastic plant-based source of omega-3 fatty acids, and blending them with fresh basil, garlic, and lemon juice creates a sauce that's bright, herby, and deeply satisfying. Roasting the cherry tomatoes, zucchini, and red bell pepper at high heat coaxes out their natural sweetness and adds a little caramelized depth that store-bought dressings just can't replicate. Baby arugula folded in at the end keeps things fresh and adds a peppery bite alongside the briny pop of Kalamata olives. Everything comes together in one big bowl, which means less cleanup and more time for the things that actually matter right now. Make a full batch and you've got a ready-to-go lunch or dinner that holds up beautifully in the fridge.
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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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