Sesame Free Pasta Salad with Pesto and Roasted Vegetables

Total time55 min

Prep time20 min

Cook time25 min

4.9

(10)

Sesame Free Pasta Salad with Pesto and Roasted Vegetables

This vibrant pasta salad is the kind of dish that earns recipe card status — colorful roasted vegetables, a bright walnut-basil pesto, and peppery arugula all tangled up with hearty whole wheat pasta. The pesto here skips pine nuts in favor of raw walnuts, and the whole thing comes together with olive oil, lemon juice, garlic, and fresh basil — no tahini, no sesame oil, no hidden sesame-based ingredients anywhere in the bowl. That matters more than it might seem, since store-bought pestos and jarred dressings can be surprisingly tricky to vet. Roasting the cherry tomatoes, zucchini, and red bell pepper at high heat until they're tender and lightly charred adds a depth of flavor that makes this feel far more special than a simple toss-and-serve situation. A splash of reserved pasta water helps the pesto cling to every piece of rotini, so you get full flavor in each bite rather than a pool of dressing at the bottom of the bowl. It works equally well as a make-ahead lunch, a potluck contribution, or a satisfying weeknight dinner that comes together with minimal fuss.

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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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