Chicken Free Pasta Salad with Pesto and Roasted Vegetables

Total time55 min

Prep time20 min

Cook time25 min

4.9

(10)

Chicken Free Pasta Salad with Pesto and Roasted Vegetables

This vibrant pasta salad is built entirely around bold, plant-forward ingredients that deliver serious flavor without any poultry in sight. Caramelized cherry tomatoes, tender zucchini, and sweet roasted red pepper bring a smoky depth that makes every forkful feel satisfying and complete. The real star is the homemade walnut-basil pesto — blended with fresh lemon juice and garlic, it coats every piece of whole wheat rotini in something bright, herby, and deeply savory. Peppery baby arugula and briny Kalamata olives fold in at the end to add freshness and a little punch that keeps the whole dish lively. It works beautifully as a make-ahead lunch, a potluck centerpiece, or a light dinner that doesn't feel like you're compromising on anything. The ten-minute rest before serving is a small but important step — it lets the pesto mellow into the pasta and the roasted vegetables settle into the mix, so the flavors taste like they've been developing all day.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!