Pescatarian Pasta Salad with Pesto and Roasted Vegetables

Total time55 min

Prep time20 min

Cook time25 min

4.9

(10)

Pescatarian Pasta Salad with Pesto and Roasted Vegetables

This vibrant, vegetable-forward pasta salad is the kind of dish that earns compliments at every potluck, picnic, or weeknight dinner table. Whole wheat rotini gets tossed in a bright, homemade walnut-basil pesto that comes together in a food processor in under a minute — no store-bought jar required. The real magic happens on the sheet pan, where cherry tomatoes burst and caramelize alongside zucchini and red bell pepper until the edges go just slightly charred and irresistible. Baby arugula and briny Kalamata olives fold in at the end, adding peppery freshness and a little salty punch that keeps every bite interesting. Because the entire dish is built around plants, pasta, and olive oil, it fits naturally into a pescatarian lifestyle without any substitutions or workarounds needed. A short rest before serving lets the pesto soak into the pasta and the roasted vegetables settle into the mix, so the flavors are even better after those ten minutes of patience. Serve it warm, at room temperature, or straight from the fridge the next day — it holds up beautifully either way.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!