This vibrant pasta salad is built entirely around fresh vegetables, whole wheat pasta, and a bright homemade walnut-basil pesto — no deli meat, no poultry, nothing that would raise a flag for anyone avoiding turkey or processed proteins. The roasted cherry tomatoes, zucchini, and red bell pepper come out of the oven caramelized and jammy, with just enough char on the edges to add real depth to every forkful. The pesto comes together in a food processor with basil, raw walnuts, garlic, lemon juice, and olive oil, giving you a punchy, herbaceous sauce that clings beautifully to the whole wheat rotini. Baby arugula folded in at the end adds a peppery freshness, and the optional Kalamata olives bring a briny pop that ties everything together. This is the kind of dish that works just as well straight from the bowl as it does packed up for a picnic or potluck the next day. It's satisfying, colorful, and completely plant-forward without feeling like it's missing anything.
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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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