MSG Free Pasta Salad with Pesto and Roasted Vegetables

Total time55 min

Prep time20 min

Cook time25 min

4.9

(10)

MSG Free Pasta Salad with Pesto and Roasted Vegetables

This vibrant pasta salad is the kind of dish that earns recipe card status after the very first bite. Juicy burst tomatoes, charred zucchini, and sweet roasted red pepper bring serious depth, while a bright walnut-basil pesto ties everything together with herby, lemony richness. The pesto is blended entirely from scratch — fresh basil, raw walnuts, garlic, lemon juice, and good olive oil — so you know exactly what's in it, with no flavor enhancers or packaged shortcuts hiding in the mix. That matters a lot when store-bought pestos and pre-seasoned vegetable blends so often sneak in additives you'd rather avoid. Peppery baby arugula folded in at the end adds a fresh lift, and the optional Kalamata olives give a briny pop that makes the whole bowl feel like something from a Mediterranean deli counter. Whole wheat rotini holds up beautifully to the chunky pesto and roasted vegetables, making every forkful satisfying rather than soggy. It works just as well served slightly warm as it does chilled, making it a genuinely flexible dish for weeknight dinners or packed lunches alike.

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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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