Ginger Free Pasta Salad with Pesto and Roasted Vegetables

Total time55 min

Prep time20 min

Cook time25 min

4.9

(10)

Ginger Free Pasta Salad with Pesto and Roasted Vegetables

This vibrant pasta salad is a celebration of fresh, bold flavors — roasted cherry tomatoes, charred zucchini, and sweet red bell pepper tossed with whole wheat pasta and a bright, herbaceous pesto. The homemade basil pesto comes together in a food processor with walnuts, garlic, lemon juice, and good olive oil, giving you a sauce that's rich and fragrant without any of the hidden spice blends or flavor additives that can sneak ginger into store-bought versions. Every ingredient here is straightforward and easy to verify, which makes this a genuinely stress-free choice when you're cooking around that particular sensitivity. The peppery baby arugula folded in at the end adds a fresh lift, and the optional Kalamata olives bring a briny depth that takes the whole bowl up a notch. It works beautifully served at room temperature, making it ideal for meal prep, potlucks, or a relaxed weeknight dinner. The roasting step is where the magic really happens — those burst tomatoes and lightly caramelized edges add a savory sweetness that no bottled dressing could replicate.

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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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