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.
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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.
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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