Bright, herby, and loaded with caramelized vegetables, this pasta salad is the kind of dish that disappears fast at any gathering. The homemade walnut-basil pesto is the real star — blended with lemon juice, garlic, and good olive oil, it coats every piece of whole wheat rotini in bold, garden-fresh flavor without a drop of dairy in sight. Roasting the cherry tomatoes, zucchini, and red bell pepper at high heat coaxes out their natural sweetness and gives the salad a satisfying depth that raw vegetables just can't match. Baby arugula and briny Kalamata olives fold in at the end for a peppery, savory finish that keeps every bite interesting. Traditional pesto often calls for Parmesan, which can be a problem for anyone avoiding lactose, but this version skips the cheese entirely and leans on walnuts and lemon for richness and brightness instead — and honestly, you won't miss it. It works beautifully served slightly warm right after that 10-minute rest, or chilled the next day when the flavors have had even more time to settle in. Whether you're meal-prepping for the week or bringing something impressive to a potluck, this one checks every box.
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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.
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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