Turmeric Free Pasta Salad with Pesto and Roasted Vegetables

Total time55 min

Prep time20 min

Cook time25 min

4.9

(10)

Turmeric Free Pasta Salad with Pesto and Roasted Vegetables

This vibrant pasta salad is the kind of dish that earns a permanent spot in your warm-weather rotation — colorful, satisfying, and packed with fresh flavor from every angle. Roasting the cherry tomatoes, zucchini, and red bell pepper at high heat coaxes out their natural sweetness and gives the edges a gorgeous char that adds real depth to every bite. The homemade walnut-basil pesto comes together quickly in a food processor and coats the whole wheat pasta in a bright, garlicky sauce that's far more interesting than anything from a jar. Peppery baby arugula and briny Kalamata olives round things out, adding layers of texture that keep each forkful exciting. For anyone navigating a turmeric-free lifestyle, this recipe is a natural fit — every ingredient is straightforward and clean, with no spice blends or store-bought shortcuts that might sneak in unwanted additives. It works equally well as a make-ahead lunch, a potluck centerpiece, or a light dinner that feels a little special without much effort.

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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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