Nitrate & Nitrite Free Pasta Salad with Pesto and Roasted Vegetables

Total time55 min

Prep time20 min

Cook time25 min

4.9

(10)

Nitrate & Nitrite Free Pasta Salad with Pesto and Roasted Vegetables

This vibrant pasta salad is built entirely from whole, unprocessed ingredients — roasted cherry tomatoes, zucchini, and red bell pepper tossed with a bright homemade walnut-basil pesto and peppery baby arugula. Every component is made from scratch, which means you stay completely clear of the cured meats, processed dressings, and packaged sauces that so often sneak unwanted additives into otherwise simple dishes. The pesto comes together in a food processor with fresh basil, raw walnuts, garlic, lemon juice, and good olive oil — nothing more, nothing less. Roasting the vegetables at high heat coaxes out their natural sweetness and gives the edges a gorgeous char that adds serious depth without any shortcuts. Whole wheat pasta keeps things hearty and satisfying, while the arugula adds a fresh, slightly bitter lift that balances the richness of the pesto beautifully. It works just as well served slightly warm right after tossing as it does chilled the next day, making it a genuinely flexible dish for meal prep or a crowd-pleasing side.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!