Paraben Free Pasta Salad with Pesto and Roasted Vegetables

Total time55 min

Prep time20 min

Cook time25 min

4.9

(10)

Paraben 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 — colorful, satisfying, and packed with fresh, whole ingredients from start to finish. The roasted cherry tomatoes, zucchini, and red bell pepper come out of the oven caramelized and jammy, adding a depth of flavor that store-bought shortcuts simply can't match. A bright, walnut-based pesto made with fresh basil, lemon juice, and garlic ties everything together without any of the preservatives or synthetic additives that sneak into commercial sauces. Because every component is made from scratch using recognizable pantry staples, you have complete control over what goes into the bowl — which matters enormously when you're avoiding hidden chemical compounds in processed foods. The baby arugula folded in at the end adds a peppery freshness, and the optional Kalamata olives bring a briny pop that makes each bite more interesting than the last. Whole wheat pasta gives the salad a hearty, nutty backbone that holds up beautifully whether you're serving it warm, at room temperature, or straight from the fridge the next day.

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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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