Seed Oil Free Pasta Salad with Pesto and Roasted Vegetables

Total time55 min

Prep time20 min

Cook time25 min

Seed Oil Free Pasta Salad with Pesto and Roasted Vegetables

This vibrant pasta salad is built entirely around extra-virgin olive oil — in the roasting pan, in the homemade pesto, and tossed through the finished bowl — making it a natural fit for anyone avoiding industrially processed seed oils. Every drop of fat here comes from whole-food sources: the olive oil itself and a handful of raw walnuts blended into a bright, herby pesto with fresh basil, garlic, and lemon juice. The vegetables get roasted at high heat until the cherry tomatoes burst and the zucchini picks up those lightly charred edges that make everything taste deeply savory and satisfying. Peppery baby arugula and briny Kalamata olives fold in at the end, adding freshness and complexity without a single ingredient you'd need to second-guess. Whole wheat pasta gives the salad some body and a nutty backbone that holds up beautifully against the bold pesto. It works warm, at room temperature, or straight from the fridge the next day, making it one of those genuinely versatile recipes you'll come back to again and again.

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Ingredients

4 servings

For the pasta

8 oz whole wheat rotini or penne
Barilla Whole Grain Rotini Pasta - 16 Oz Kroger 100% Whole Grain Rotini Simple Truth Organic 100% Whole Wheat Rotini Ronzoni Healthy Harvest 100% Whole Grain Rotini Pasta All Natural Stop & Shop Whole Grain Rotini Pasta
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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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