Nutmeg Free Pasta Salad with Pesto and Roasted Vegetables

Total time55 min

Prep time20 min

Cook time25 min

4.9

(10)

Nutmeg Free Pasta Salad with Pesto and Roasted Vegetables

This vibrant pasta salad is the kind of dish that earns a permanent spot in your warm-weather rotation. Caramelized cherry tomatoes, tender zucchini, and charred red bell pepper bring serious depth to every forkful, while peppery baby arugula keeps things fresh and lively. The homemade walnut-basil pesto is the real star — bright with lemon juice and garlic, it coats every piece of whole wheat pasta in a way that no jarred sauce can match. Because every component is made from scratch with straightforward, whole ingredients, there's no guesswork about hidden spices sneaking into the mix. Nutmeg has a way of turning up in unexpected places — pre-made pestos, spice blends, even some pasta sauces — so blending your own here is genuinely worth the extra five minutes. The salad comes together in one big bowl and actually improves as it rests, making it a smart choice for meal prep, potlucks, or a relaxed weeknight dinner.

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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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