Vegan Pasta Salad with Pesto and Roasted Vegetables
This is the kind of dish that makes people forget they're eating something entirely plant-based — it's that satisfying. The pesto here skips the usual parmesan and leans on raw walnuts, fresh basil, garlic, and a bright hit of lemon juice to build real depth and richness without any dairy. Roasting the cherry tomatoes, zucchini, and red bell pepper at high heat until they're tender with charred edges gives the whole salad a smoky, caramelized backbone that store-bought versions simply can't touch. Peppery baby arugula and briny Kalamata olives fold in at the end, adding layers of flavor and texture that keep every bite interesting. Whole wheat rotini holds onto that vibrant green pesto beautifully, making this as visually stunning as it is delicious. It works just as well served slightly warm right after assembly as it does chilled the next day, which makes it a genuinely flexible option for meal prep, potlucks, or a weeknight dinner you'll actually look forward to.
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Learn more →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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