Celery Free Pasta Salad with Pesto and Roasted Vegetables
This vibrant pasta salad is the kind of dish that earns recipe-card status after the very first bite. Roasted cherry tomatoes, zucchini, and red bell pepper come out of a hot oven caramelized and jammy, and they bring serious depth to every forkful. The homemade walnut-basil pesto ties everything together with bright lemon, fresh garlic, and a rich, nutty finish that store-bought versions simply can't match. Peppery baby arugula and briny Kalamata olives round out the bowl with layers of flavor and texture that feel anything but ordinary. Because every component is built from scratch using whole, straightforward ingredients, there's no need to scrutinize labels for hidden additives or unwanted extras. It works beautifully as a make-ahead lunch, a potluck centerpiece, or a satisfying weeknight dinner that comes together with minimal fuss.
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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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