This vibrant pasta salad is the kind of dish that earns recipe-card status after the very first bite. Caramelized cherry tomatoes, tender zucchini, and sweet roasted red pepper bring deep, smoky flavor, while a bright walnut-basil pesto ties everything together with a hit of lemon and garlic. The whole wheat rotini holds up beautifully to the bold pesto coating, and the baby arugula folded in at the end adds a peppery freshness that keeps each forkful lively. For anyone navigating grain sensitivities, this one is naturally free of rye — the pasta is the only grain in play, and whole wheat rotini or penne fits the bill without any workarounds or specialty swaps. The homemade pesto is a genuine highlight here: walnuts, fresh basil, olive oil, and lemon juice blended in a food processor in under a minute, no store-bought jar required. A short rest before serving lets the flavors settle and deepen, so it's just as good packed for lunch the next day as it is straight from the bowl.
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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.
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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