Lactose Free Pasta Salad with Pesto and Roasted Vegetables

Total time55 min

Prep time20 min

Cook time25 min

4.9

(10)

Lactose Free Pasta Salad with Pesto and Roasted Vegetables

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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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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