Hazelnut Free Pasta Salad with Pesto and Roasted Vegetables
This vibrant pasta salad is the kind of dish that earns a permanent spot in your warm-weather rotation — colorful, satisfying, and packed with bright, herby flavor. The roasted cherry tomatoes, zucchini, and red bell pepper come out of the oven caramelized and slightly charred, adding a smoky depth that plays beautifully against the fresh basil pesto. That pesto is made with walnuts instead of the tree nuts that often sneak into store-bought versions, so you get all the richness and body without any concern about cross-contact from common allergens. A hit of lemon juice keeps the sauce lively, and the baby arugula folded in at the end adds a peppery bite that makes the whole bowl feel fresh rather than heavy. Whole wheat rotini holds onto every bit of that glossy green pesto, and the optional Kalamata olives bring a briny pop if you want to lean into the Mediterranean vibe. It comes together in one bowl and actually gets better as it rests, making it an ideal make-ahead lunch or a crowd-pleasing side at any gathering.
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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.
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