Lupin Free Pasta Salad with Pesto and Roasted Vegetables

Total time55 min

Prep time20 min

Cook time25 min

4.9

(10)

Lupin Free Pasta Salad with Pesto and Roasted Vegetables

This vibrant pasta salad is the kind of dish that earns compliments at every potluck, picnic, or weeknight dinner — colorful, deeply flavorful, and satisfying without feeling heavy. The roasted cherry tomatoes, zucchini, and red bell pepper come out of the oven blistered and caramelized, adding a smoky sweetness that pairs beautifully with the bright, herby pesto. That pesto is made entirely from scratch with fresh basil, raw walnuts, garlic, and lemon juice, so you know exactly what's in it — no store-bought shortcuts that might carry unexpected additives or allergen cross-contact. Lupin flour and lupin-based ingredients have quietly crept into a surprising number of packaged pestos and pasta products, so making both components at home is genuinely the safest and most delicious route. Whole wheat rotini gives the salad a hearty, nutty backbone, while the baby arugula folded in at the end adds a peppery freshness that keeps every bite lively. A handful of Kalamata olives is optional but highly recommended if you want a briny, savory punch to round everything out. This one tastes even better after it rests a few minutes, making it a perfect make-ahead option for busy days.

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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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