Emulsifier Free Pasta Salad with Pesto and Roasted Vegetables

Total time55 min

Prep time20 min

Cook time25 min

4.9

(10)

Emulsifier Free Pasta Salad with Pesto and Roasted Vegetables

Roasted cherry tomatoes, charred zucchini, and sweet red bell pepper come together with al dente whole wheat pasta and a vibrant homemade pesto in a dish that feels both hearty and fresh. The pesto is blended from scratch using basil, raw walnuts, garlic, lemon juice, and olive oil — nothing more — so you know exactly what's going into every bite without any mystery additives. That matters more than it might seem, since store-bought pestos and bottled dressings are common culprits for hidden emulsifiers that sneak into otherwise simple ingredients. Here, the olive oil and a splash of reserved pasta water do all the work of bringing the sauce together naturally, coating every piece of pasta in glossy, herby goodness. Peppery baby arugula folded in at the end adds a fresh lift, and the optional Kalamata olives give a briny punch that rounds out the whole bowl. This is the kind of pasta salad that works equally well as a weeknight dinner or something you bring to a gathering and quietly take all the credit for.

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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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