Pecan Free Pasta Salad with Pesto and Roasted Vegetables
This vibrant pasta salad is the kind of dish that makes people hover around the bowl before it even hits the table. Charred cherry tomatoes, tender zucchini, and sweet roasted red pepper get folded into whole wheat rotini with a bright, herby pesto that comes together in minutes in a food processor. The pesto here is built on raw walnuts rather than any tree nut that could be a concern, so you get that rich, creamy texture without a second thought. A hit of fresh lemon juice keeps everything lively, and the baby arugula stirred in at the end adds a peppery bite that balances the savory roasted vegetables beautifully. It works equally well as a make-ahead lunch, a potluck centerpiece, or a weeknight dinner that feels a little more special than it is. Let it rest for a few minutes before serving — the pasta absorbs the pesto and the flavors genuinely deepen.
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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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