Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz (340 g) whole-wheat rotini (or penne/fusilli)
- 2 medium zucchini (about 1 lb / 450 g), sliced 1/2-inch thick
- 2 bell peppers, cut into 1-inch pieces
- 2 cups (300 g) cherry tomatoes
- 1 medium red onion, cut into 1-inch wedges
- 2 tbsp extra-virgin olive oil, plus more if needed
- 1 1/2 tsp kosher salt, divided; 1/2 tsp black pepper
- 1/2 cup (120 g) basil pesto or 1/3 cup (80 g) basil pesto + 1/3 cup (80 g) plain Greek yogurt
- 1 tbsp fresh lemon juice
- 2 cups (60 g) baby arugula
- 1/2 cup (50 g) finely grated Parmesan, plus more to finish
- 1/4 cup (35 g) pine nuts, toasted
Do This
- 1) Heat oven to 425°F (220°C). Toss zucchini, peppers, tomatoes, and onion with olive oil, 1 tsp salt, and pepper.
- 2) Roast 20–25 minutes, stirring once, until browned and tender. Cool 5–10 minutes.
- 3) Cook pasta in salted water until al dente (9–11 minutes). Reserve 1/2 cup pasta water; drain and rinse briefly under cool water.
- 4) Whisk pesto (or pesto + yogurt) with lemon juice; loosen with 1–3 tbsp reserved pasta water as needed.
- 5) Toss pasta with dressing, then fold in roasted vegetables and Parmesan.
- 6) Gently fold in arugula. Top with toasted pine nuts and extra Parmesan; serve slightly warm or chilled.
Why You’ll Love This Recipe
- Big flavor, simple method: Roasting concentrates the veggies’ sweetness and adds caramelized edges.
- Great warm or cold: Serve it right away, pack it for lunch, or bring it to a potluck.
- Flexible dressing: Use straight pesto for bold richness, or blend with Greek yogurt for a lighter, creamy finish.
- Texture for days: Tender pasta, jammy tomatoes, peppery arugula, salty Parmesan, and crunchy pine nuts in every bite.
Grocery List
- Produce: 2 medium zucchini, 2 bell peppers, 2 cups cherry tomatoes, 1 medium red onion, 1 lemon, 2 cups baby arugula
- Dairy: Parmesan cheese, plain Greek yogurt (only if making the pesto-yogurt blend)
- Pantry: Whole-wheat pasta (rotini/penne/fusilli), basil pesto, extra-virgin olive oil, pine nuts, kosher salt, black pepper
Full Ingredients
Pasta
- 12 oz (340 g) whole-wheat rotini (or penne or fusilli)
- 1 tbsp kosher salt (for the pasta water)
Roasted Vegetables
- 2 medium zucchini (about 1 lb / 450 g), sliced into 1/2-inch half-moons
- 2 bell peppers (any colors), seeded and cut into 1-inch pieces
- 2 cups (300 g) cherry tomatoes, left whole
- 1 medium red onion, cut into 1-inch wedges (keep some layers together)
- 2 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Pesto Dressing (choose one)
- Option A: Classic pesto
- 1/2 cup (120 g) basil pesto
- 1 tbsp fresh lemon juice
- 1–3 tbsp reserved pasta cooking water (as needed to loosen)
- Option B: Creamy pesto-yogurt blend
- 1/3 cup (80 g) basil pesto
- 1/3 cup (80 g) plain Greek yogurt (2% or whole milk for best texture)
- 1 tbsp fresh lemon juice
- 1–3 tbsp reserved pasta cooking water (as needed to loosen)
Finishers
- 2 cups (60 g) baby arugula
- 1/2 cup (50 g) finely grated Parmesan cheese, plus more for serving
- 1/4 cup (35 g) pine nuts, toasted
Step-by-Step Instructions
Step 1: Heat the oven and prep your roasting pan
Arrange an oven rack in the upper-middle position and preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easier cleanup (optional), or roast directly on the pan for slightly deeper browning.
If your baking sheet is on the smaller side, use two sheets so the vegetables roast instead of steaming.
Step 2: Toss and roast the vegetables
On the baking sheet, combine the zucchini, bell peppers, cherry tomatoes, and red onion. Drizzle with 2 tbsp extra-virgin olive oil and sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper. Toss well, then spread into an even layer.
Roast for 20–25 minutes, stirring once halfway through, until the vegetables are tender and browned at the edges and the tomatoes are starting to blister and get jammy. Let cool on the pan for 5–10 minutes.
Step 3: Cook the pasta until al dente
While the vegetables roast, bring a large pot of water to a boil. Add 1 tbsp kosher salt, then add the pasta. Cook until al dente according to the package, typically 9–11 minutes for whole-wheat rotini.
Before draining, carefully reserve 1/2 cup of the pasta cooking water. Drain the pasta, then rinse briefly under cool running water for 10–15 seconds to stop the cooking and help it stay springy for a salad. Shake well to remove excess water.
Step 4: Mix the pesto dressing (classic or creamy)
In a large mixing bowl (big enough to hold the entire salad), whisk together your chosen dressing:
Option A: Whisk 1/2 cup pesto with 1 tbsp lemon juice.
Option B: Whisk 1/3 cup pesto with 1/3 cup Greek yogurt, then whisk in 1 tbsp lemon juice.
Add 1 tbsp reserved pasta water at a time (up to 3 tbsp) until the dressing looks glossy and easily coats a spoon. This helps the pesto cling to the pasta without feeling heavy.
Step 5: Toss pasta with dressing and build the salad
Add the drained pasta to the bowl with the dressing and toss until well coated. Add the slightly cooled roasted vegetables and toss again.
Fold in 1/2 cup (50 g) grated Parmesan. Taste and adjust seasoning. Depending on how salty your pesto and Parmesan are, you may want an extra pinch of salt, a few grinds of black pepper, or a small squeeze of lemon.
Step 6: Finish with arugula, pine nuts, and extra Parmesan
Just before serving, gently fold in the 2 cups arugula so it stays bright and a little crisp. Transfer to a serving bowl or platter.
Top with 1/4 cup toasted pine nuts and more Parmesan to taste. Serve slightly warm, at room temperature, or chilled.
Pro Tips
- Don’t overcrowd the pan: Spread vegetables out so they roast and brown. If they’re piled up, they’ll steam and turn soft.
- Reserve the pasta water: A splash helps pesto coat evenly and keeps the salad from drying out after chilling.
- Cool veggies slightly before tossing: If they’re piping hot, they can wilt the arugula immediately and dull its peppery bite.
- Toast pine nuts for maximum flavor: Toast in a dry skillet over medium heat for 3–5 minutes, stirring often, until golden and fragrant. Remove promptly (they can burn quickly).
- Make it picnic-friendly: If traveling, pack arugula and pine nuts separately and fold them in right before serving.
Variations
- Add protein: Stir in 1 (15 oz) can chickpeas, drained and rinsed, or add 2 cups shredded rotisserie chicken.
- Mozzarella twist: Add 8 oz (225 g) fresh mozzarella pearls for a caprese-style vibe.
- Nut-free option: Use nut-free pesto and top with toasted sunflower seeds instead of pine nuts.
Storage & Make-Ahead
Store leftover pasta salad in an airtight container in the refrigerator for up to 4 days. The pasta will absorb dressing as it sits; to refresh, stir in 1–2 tsp olive oil or a spoonful of yogurt (for the creamy version), plus a small squeeze of lemon. For best texture, add arugula and pine nuts right before serving. You can roast the vegetables up to 2 days ahead and cook the pasta up to 1 day ahead; keep them separate until ready to toss.
Nutrition (per serving)
Approximate, based on 6 servings and using classic pesto (values will vary by brand): 510 calories, 18 g protein, 22 g fat, 62 g carbohydrates, 11 g fiber, 7 g sugars, 780 mg sodium.
