Pistachio Free Pasta Salad with Pesto and Roasted Vegetables

Total time55 min

Prep time20 min

Cook time25 min

4.9

(10)

Pistachio Free Pasta Salad with Pesto and Roasted Vegetables

This vibrant pasta salad is the kind of dish that earns compliments at every potluck, picnic, or weeknight dinner table. The pesto here is built on toasted walnuts instead of the more traditional nut, which means it's completely free of pistachios while still delivering that rich, herby depth you want from a great sauce. Blended with fresh basil, garlic, lemon juice, and good olive oil, it coats every twist of whole wheat rotini in something genuinely craveable. The roasted vegetables — blistered cherry tomatoes, tender zucchini, and lightly charred red bell pepper — add sweetness and a little smokiness that makes the whole bowl feel substantial. Baby arugula folded in at the end brings a peppery freshness, and a handful of Kalamata olives (if you're into it) pushes the Mediterranean flavor even further. It comes together in one bowl with simple, whole ingredients and no hidden surprises, which is exactly what you want when you're navigating nut restrictions at the table. Make it ahead and let it rest — the flavors only get better as everything settles together.

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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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