Xanthan Gum Free Pasta Salad with Pesto and Roasted Vegetables
This vibrant pasta salad is the kind of dish that makes a big impression without requiring a lot of fuss. Roasting the cherry tomatoes, zucchini, and red bell pepper at high heat coaxes out deep, caramelized flavor, and those jammy, charred vegetables are the heart of the whole bowl. The pesto comes together in a food processor using fresh basil, raw walnuts, garlic, and lemon juice — completely from scratch, so you know exactly what's in it. That matters because many store-bought pestos and pasta salad dressings sneak in stabilizers and thickeners that can be hard to spot on a label. Here, every ingredient is whole and straightforward, with nothing added to bind or bulk up the sauce. Peppery arugula and briny Kalamata olives round out the salad with layers of flavor that keep every bite interesting. A ten-minute rest before serving lets everything meld together, and the result is a fresh, satisfying bowl that works equally well as a weeknight dinner or a make-ahead lunch.
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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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