Oats 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. Charred cherry tomatoes, tender zucchini, and sweet roasted red pepper bring deep, caramelized flavor to every forkful, while a bright walnut-basil pesto ties everything together with herby, lemony richness. The pesto comes together in a food processor in under a minute, and because it's made entirely from fresh basil, raw walnuts, garlic, lemon juice, and olive oil, there's nothing hidden to worry about — no grain-based fillers, no mystery additives. Whole wheat rotini holds the pesto beautifully, and a handful of peppery baby arugula folded in at the end keeps the whole bowl feeling fresh rather than heavy. Kalamata olives are optional but highly recommended if you want that briny, salty punch cutting through the richness. It works equally well served slightly warm right after assembly or chilled the next day when the flavors have had time to deepen. Whether you're feeding a crowd or meal-prepping lunches for the week, this is the kind of recipe that disappears fast.
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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.
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