Capsaicin Free Pasta Salad with Pesto and Roasted Vegetables

Total time55 min

Prep time20 min

Cook time25 min

4.9

(10)

Capsaicin Free Pasta Salad with Pesto and Roasted Vegetables

This vibrant pasta salad is the kind of dish that makes a big impression without demanding much from you — roasted vegetables, a bright homemade pesto, and hearty whole wheat pasta all coming together in one satisfying bowl. For anyone avoiding capsaicin, this recipe is a genuine find, since so many pasta salads and pestos sneak in red pepper flakes or chili-spiked ingredients that can be hard to spot. Here, the heat-free flavor comes from a walnut-basil pesto blended with lemon juice and garlic, giving you that punchy, herbaceous depth without any burn. The cherry tomatoes blister and burst in the oven alongside zucchini and red bell pepper — a sweet, mild variety that adds color and body rather than any spice. Peppery baby arugula and briny Kalamata olives round things out, so every bite has something interesting going on. It works beautifully as a make-ahead lunch, a potluck centerpiece, or a light dinner that feels a little more special than your average weeknight meal.

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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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