Pregnancy Friendly Pasta Salad with Pesto and Roasted Vegetables

Total time55 min

Prep time20 min

Cook time25 min

4.9

(10)

Pregnancy Friendly Pasta Salad with Pesto and Roasted Vegetables

Colorful, nourishing, and genuinely satisfying, this roasted vegetable pasta salad is the kind of meal that feels like a treat while quietly doing a lot of good. The combination of whole wheat pasta, zucchini, red bell pepper, and burst cherry tomatoes delivers a solid mix of fiber, vitamins, and antioxidants — all things worth prioritizing when you're eating for two. The homemade walnut-basil pesto is a smart swap for store-bought versions, which can sometimes contain ingredients or additives you'd rather avoid during pregnancy; here you know exactly what goes in. Walnuts bring healthy fats and a gentle richness, while fresh lemon juice keeps the pesto bright and balanced rather than heavy. Baby arugula folded in at the end adds a peppery lift and an extra hit of folate, one of the most important nutrients throughout pregnancy. The whole dish comes together in stages — roast, boil, blend, toss — making it approachable even on days when energy is running low. It's equally good served slightly warm or at room temperature, so it works beautifully for a relaxed lunch or an easy dinner.

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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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