Yeast Free Pasta Salad with Pesto and Roasted Vegetables

Total time55 min

Prep time20 min

Cook time25 min

4.9

(10)

Yeast Free Pasta Salad with Pesto and Roasted Vegetables

This vibrant pasta salad is the kind of dish that earns compliments at every potluck, picnic, or weeknight dinner — and it comes together with nothing more than fresh produce, whole wheat pasta, and a handful of pantry staples. The real star is the homemade walnut-basil pesto, blended with lemon juice and olive oil for a bright, herbaceous sauce that clings beautifully to every twist of rotini. Roasting the cherry tomatoes, zucchini, and red bell pepper at high heat coaxes out deep, caramelized flavor that store-bought shortcuts simply can't match. Because the pesto is made entirely from scratch — no jarred sauces, no packaged seasoning blends — you stay in complete control of every ingredient, which matters a lot when you're navigating a yeast-free approach to eating. The baby arugula folded in at the end adds a peppery freshness, while the optional Kalamata olives bring a briny punch that ties everything together. A short rest before serving lets the flavors meld, so the salad tastes even better after those ten minutes of patience. Serve it at room temperature as a satisfying main or a generous side — either way, it disappears fast.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!