This vibrant pasta salad is the kind of dish that earns recipe card status — colorful, deeply flavorful, and satisfying enough to work as a main or a showstopping side. The roasted cherry tomatoes, zucchini, and red bell pepper come out of the oven caramelized and jammy, and they bring a smoky sweetness that plays beautifully against the bright, herby pesto. That pesto is made from scratch with fresh basil, raw walnuts, garlic, and lemon juice, so you know exactly what's going into every bite — no store-bought shortcuts, no mystery ingredients to second-guess. Whole wheat rotini gives the salad a hearty, nutty backbone, while baby arugula folded in at the end adds a peppery freshness that keeps things lively. Kalamata olives are optional but highly recommended if you want a briny, savory punch to round everything out. The whole thing comes together in one bowl and actually gets better as it rests, making it a fantastic make-ahead option for lunches, picnics, or potlucks.
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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.
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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