Citric Acid Free Pasta Salad with Pesto and Roasted Vegetables

Total time55 min

Prep time20 min

Cook time25 min

4.9

(10)

Citric Acid Free Pasta Salad with Pesto and Roasted Vegetables

Roasted cherry tomatoes, charred zucchini, and sweet red bell pepper come together with whole wheat pasta and a vibrant homemade pesto in a dish that feels both hearty and fresh. The pesto here is blended from scratch using basil, raw walnuts, garlic, olive oil, and a squeeze of lemon — no jarred sauces or packaged shortcuts that might sneak in unwanted additives. For anyone navigating citric acid sensitivities, that kind of ingredient transparency is everything, and this recipe keeps every component clean and straightforward. The lemon juice provides the bright, tangy lift that makes the pesto sing without relying on any processed acids. Peppery baby arugula folded in at the end adds a fresh contrast to the warm roasted vegetables, and a handful of Kalamata olives can take the whole bowl in a more Mediterranean direction if you're feeling it. It's the kind of pasta salad that works equally well as a weeknight dinner or something you'd proudly bring to a gathering — and it only gets better as it rests and the flavors settle together.

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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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