Fish Free Pasta Salad with Pesto and Roasted Vegetables

Total time55 min

Prep time20 min

Cook time25 min

4.9

(10)

Fish Free 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 serious depth to every forkful, while a bright walnut-basil pesto ties everything together with herby, lemony richness. The pesto here skips any anchovy or fish-based additions entirely — it's built on fresh basil, raw walnuts, garlic, and lemon juice, so it's completely clean and safe for anyone avoiding seafood in any form. Peppery baby arugula folded in at the end adds a fresh contrast to the warm roasted vegetables, and the optional Kalamata olives give a briny little punch if you want it. Whole wheat rotini or penne holds onto all that pesto beautifully, making each bite satisfying rather than just pretty. It works equally well served slightly warm right after assembly or chilled the next day when the flavors have had time to deepen — making it a genuinely great make-ahead option for lunches, potlucks, or weeknight dinners.

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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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