Gluten Free Pasta Salad with Pesto and Roasted Vegetables

Total time55 min

Prep time20 min

Cook time25 min

Gluten Free Pasta Salad with Pesto and Roasted Vegetables

Charred cherry tomatoes, tender zucchini, and sweet roasted red bell pepper bring a smoky depth to this vibrant pasta salad, all tossed together with a punchy, garlicky basil-walnut pesto brightened with fresh lemon juice. Peppery arugula and briny Kalamata olives fold in at the end for texture and bite, making every forkful a little different. It's the kind of dish that tastes even better after a short rest, letting the pesto soak into every twist and ridge. Serve it warm, room temperature, or chilled straight from the fridge — it holds up well any way you like it. This one's a great pick for a gluten free spread, whether you're packing it for lunch or bringing it to a summer potluck.

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Ingredients

4 servings

For the pasta

8 oz whole wheat rotini or penne
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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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