Cinnamon Free Pasta Salad with Pesto and Roasted Vegetables

Total time55 min

Prep time20 min

Cook time25 min

4.9

(10)

Cinnamon Free Pasta Salad with Pesto and Roasted Vegetables

This vibrant pasta salad is the kind of dish that earns a permanent spot in your warm-weather rotation — colorful, satisfying, and packed with bold Mediterranean flavors. Whole wheat rotini gets tossed in a bright, homemade walnut-basil pesto that comes together in minutes in a food processor, with lemon juice adding a fresh, zippy lift. The roasted cherry tomatoes, zucchini, and red bell pepper bring caramelized depth and a little char that makes every bite feel intentional rather than thrown together. Peppery baby arugula and briny Kalamata olives round out the bowl with layers of texture that keep things interesting from the first forkful to the last. For anyone navigating a sensitivity to cinnamon, this recipe is a genuinely easy win — every ingredient is straightforward and savory, with zero sweet spices anywhere in the mix. Store-bought pestos and pre-seasoned roasted vegetables can be surprisingly tricky to vet, so making everything from scratch here puts you fully in control. It's equally great served slightly warm right after assembly or chilled the next day straight from the fridge.

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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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