Gelatin Free Pasta Salad with Pesto and Roasted Vegetables

Total time55 min

Prep time20 min

Cook time25 min

4.9

(10)

Gelatin Free Pasta Salad with Pesto and Roasted Vegetables

This vibrant pasta salad is the kind of dish that makes a table look effortlessly impressive — colorful roasted vegetables, glossy walnut pesto, and peppery arugula all tumbled together with hearty whole wheat pasta. The pesto is made entirely from scratch using fresh basil, raw walnuts, garlic, lemon juice, and olive oil, so every component is clean, whole, and completely free of any animal-derived setting agents or hidden additives. Roasting the cherry tomatoes, zucchini, and red bell pepper at high heat coaxes out deep, caramelized flavor that a raw vegetable salad simply can't match. The walnut-based pesto is a smart swap for the traditional pine nut version — it's rich and creamy without relying on any dairy or gelatin-containing ingredients to achieve that luscious texture. A splash of reserved pasta water helps the pesto cling beautifully to every piece of rotini, so you get full flavor in each bite. Kalamata olives add a briny, savory punch if you want to take it even further. This is the kind of crowd-pleasing salad that works just as well for a weeknight dinner as it does packed up for a picnic or potluck.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!