Eggless Pasta Salad with Pesto and Roasted Vegetables

Total time55 min

Prep time20 min

Cook time25 min

4.9

(10)

Eggless 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. Caramelized cherry tomatoes, tender zucchini, and sweet roasted red pepper bring deep, jammy flavor to every forkful, while peppery baby arugula keeps things fresh and lively. The homemade walnut-basil pesto is the real star — blended with lemon juice and good olive oil, it coats the whole wheat pasta in a bright, herbaceous sauce that tastes far more indulgent than it actually is. Because the pesto is made entirely from plants — no cheese, no eggs, nothing hidden — it's naturally free from the ingredients that can make store-bought versions a guessing game. Whole wheat rotini holds up beautifully to all those bold components, so the salad stays satisfying whether you serve it right away or pull it from the fridge the next day. A handful of Kalamata olives stirred in at the end adds a briny punch that ties everything together. This is the kind of crowd-pleasing dish you bring to a potluck and come home with an empty bowl.

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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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