Mushroom Free Pasta Salad with Pesto and Roasted Vegetables

Total time55 min

Prep time20 min

Cook time25 min

4.9

(10)

Mushroom Free Pasta Salad with Pesto and Roasted Vegetables

This vibrant pasta salad is the kind of dish that earns recipe card status the moment you taste it — bright, herby, and loaded with roasted vegetables that bring real depth and sweetness. Cherry tomatoes burst in the oven alongside zucchini and red bell pepper, developing lightly charred edges that make every forkful feel intentional rather than thrown together. The homemade walnut-basil pesto is the real star, blended with lemon juice and garlic for a sauce that's fresher and more vibrant than anything from a jar. Whole wheat rotini holds onto all that pesto beautifully, and a handful of peppery arugula folded in at the end keeps things lively. For anyone navigating a mushroom-free lifestyle, this recipe is a genuine win — every single ingredient is straightforward and plant-forward, with zero hidden fungi to worry about in the sauce, the pasta, or the vegetables. Kalamata olives add a briny, savory punch if you want them, but the salad is completely satisfying either way. It's the kind of crowd-pleasing bowl you'll bring to every potluck and never have to explain.

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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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