Mediterranean Diet Friendly Pasta Salad with Pesto and Roasted Vegetables

Total time55 min

Prep time20 min

Cook time25 min

4.9

(10)

Mediterranean Diet Friendly Pasta Salad with Pesto and Roasted Vegetables

This vibrant pasta salad is everything a warm-weather meal should be — colorful, satisfying, and packed with the kind of bold, fresh flavors that make you want to go back for seconds. Roasting the cherry tomatoes, zucchini, and red bell pepper at high heat coaxes out their natural sweetness and gives them lightly charred edges that add serious depth to every bite. The homemade walnut-basil pesto brings it all together with a bright, herby punch from fresh lemon juice and good extra-virgin olive oil — no jarred shortcuts needed. Whole wheat pasta adds a nutty backbone and keeps things hearty, while baby arugula folded in at the end gives the salad a peppery lift and a little freshness against the warm vegetables. Kalamata olives are optional but highly recommended if you want that briny, savory note that takes the whole bowl to another level. This dish checks nearly every box that makes Mediterranean-style eating so appealing: olive oil, vegetables, whole grains, nuts, and herbs working together in one simple recipe. It's equally good served slightly warm or at room temperature, making it a genuinely flexible dish for weeknight dinners, potlucks, or meal prep.

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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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