How to Make Pesto Pasta Salad with Roasted Veggies

Did you know that pesto originated in Genoa, Italy, during the Roman era, and that the name comes from the Italian word pestare, which means “to crush”? It’s no surprise that this bold, herbaceous sauce has stood the test of time. When you pair it with perfectly roasted vegetables and al dente pasta, you get a dish that’s vibrant, wholesome, and satisfying all at once. This guide on how to make pesto pasta salad with roasted veggies will walk you through every step, from choosing the right pasta to making your own fresh pesto that brings everything together. Now, let's dig into this wholesome pesto pasta salad recipe that’s ideal for any season.

How to Make Pesto Pasta Salad

Prep Time: 15 minutes | Cook Time: 25 minutes

Serves: 4–6 people

Ingredients

For the Pasta Salad:

• • • 12 oz pasta (fusilli, rotini, or penne)
    • 1 red bell pepper, chopped
    • 1 zucchini, sliced into half-moons
    • 1 yellow squash, sliced
    • 1 red onion, sliced
    • 1 cup cherry tomatoes, halved
    • 2 tablespoons olive oil
    • ½ teaspoon salt
    • ½ teaspoon black pepper

For the Pesto:

• • • 2 cups fresh basil leaves
    • ⅓ cup pine nuts (or walnuts for a budget-friendly option)
    • 2 garlic cloves
    • ½ cup freshly grated Parmesan cheese
    • ½ cup olive oil
    • Juice of 1 lemon
    • Salt & pepper to taste

Instructions

Step 1: Preheat your oven to 425°F (220°C).

Step 2: Place chopped bell pepper, zucchini, squash, onion, and cherry tomatoes on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.

Step 3: Roast vegetables in the oven for 20–25 minutes or until they are tender and slightly charred.

Step 4: Meanwhile, cook pasta according to package instructions. Drain and rinse under cool water to stop the cooking process. Set aside in a large bowl.

Step 5: While the pasta cools, make the pesto. In a blender or food processor, combine basil, pine nuts, garlic (pressed using the Garlic Press), Parmesan cheese, lemon juice, and a pinch of salt and pepper. Pulse while slowly drizzling in olive oil until a smooth sauce forms.

Step 6: Pour the pesto over the cooled pasta and mix using a silicone spatula. Gently fold in the roasted vegetables to ensure an even coating.

Step 7: Chill for 15–30 minutes before serving, or serve immediately at room temperature.

Tips & Twists to Try for Pesto Pasta Salad

• • Switch up the veggies depending on the season—think asparagus in spring or sweet potatoes in the fall for flavor and nutrition upgrades.
  • For a vegan option, skip the Parmesan and use nutritional yeast or vegan cheese.
  • Toss in grilled chicken, roasted chickpeas, or even crispy tofu to turn this side into a main meal.
  • For added fiber or dietary needs, whole wheat or chickpea pasta works perfectly.
  • This salad holds up well in the fridge for 3–4 days, making it an ideal meal prep option.
  • A handful of chopped parsley or a sprinkle of lemon zest at the end brightens the dish and adds a restaurant-worthy touch.

Health Benefits of Pesto Pasta Salad with Roasted Veggies

Compared to traditional mayo-heavy pasta salads, this pesto pasta salad offers a lighter, heart-healthy alternative. Basil is loaded with antioxidants and anti-inflammatory properties. Olive oil provides healthy fats that support brain and heart health. Roasted vegetables retain more nutrients than boiling and offer a delicious depth of flavor without added sugars or preservatives. Pasta provides energy-rich carbohydrates, especially when made with whole grains. All in all, this dish offers a more balanced, nutrient-dense version of a classic comfort food.

Make Your Own Pesto Pasta Salad with Roasted Veggies Today

This pesto dish is so satisfying that you’ll find yourself making it over and over again. Whether you’re meal prepping for the week or feeding your family at the dinner table, this pesto pasta salad brings together everything we love: freshness, flavor, and feel-good ingredients. Once you’ve mastered the base, feel free to make it your own with your favorite mix-ins and variations.

Other Kitchen Tools You Need for This Recipe

To perfect your pesto pasta salad, make sure your kitchen is stocked with a few more essentials:

• • Colander: To drain your pasta and rinse roasted veggies with ease.
  • Citrus Juicer: For squeezing lemon juice without the seeds or mess.
  • Food Storage Containers: Store leftovers or prep ahead for lunch.
  • Silicone Baking Mat: Prevent roasted veggies from sticking and make clean-up a breeze.
  • Salad Spinner: If adding leafy greens like spinach or arugula, this salad spinner helps keep them crisp and dry.

Take Your Recipe to the Next Level

Elevate your salad from simple to sensational with some of the premium seasonings from our ingredient shop. These gourmet spice collections from Gustus Vitae can add extra punch to both your pesto and your veggies. Try these:

• • Garlic Lovers Collection: Boost the garlicky flavor in your homemade pesto.
  • Pantry Essentials Set: Includes sea salts and herbs perfect for seasoning pasta and vegetables.
  • Italian and French Countryside Spice Blend Collection: Sprinkle over your roasted vegetables before baking for a European twist.
  • Home Chef Flavor Kit: Great for experimenting with flavor variations in your pesto base.

Explore more at our Ingredients page and enhance every meal with high-quality flavors that are anything but basic.

Frequently Asked Questions About This Recipe

Can I make pesto pasta salad with roasted veggies ahead of time?

Yes, this dish is ideal for meal prep or parties. Make it up to a day in advance and store it in an airtight container in the refrigerator. If needed, freshen it up before serving by adding a splash of olive oil or a squeeze of lemon to revive the flavors. The roasted veggies and pesto hold up well without turning soggy, making it perfect for picnics or packed lunches.

What’s the best pasta shape for this salad?

Short, twisty pasta like rotini or fusilli works best because it holds onto the pesto sauce and blends well with chopped veggies. Penne or bowtie are also excellent choices. Avoid long noodles like spaghetti, which don’t mix as evenly and are harder to serve in a salad format.

Can I freeze pesto pasta salad?

Freezing is not recommended. While the cooked pasta might hold up, roasted veggies tend to lose their texture, and pesto can separate after thawing. It’s best enjoyed fresh or kept in the fridge for up to 3–4 days.

How can I make this recipe vegan?

Simply replace the Parmesan cheese in the pesto with nutritional yeast or a vegan cheese alternative. Also, make sure your pasta is egg-free. The roasted veggies and pesto are naturally plant-based, so only minor tweaks are needed.

What can I use instead of pine nuts in the pesto?

Pine nuts can be pricey or hard to find. Walnuts, almonds, or even sunflower seeds make excellent budget-friendly, and delicious substitutes without sacrificing flavor or texture in your pesto.

How do I keep the pasta from drying out?

If making ahead, drizzle a little extra olive oil over the salad before storing. Pasta tends to absorb the dressing as it sits, so this step helps maintain moisture and keeps your salad fresh and flavorful.

Can I add cheese or other mix-ins to this salad?

Absolutely. Crumbled feta, shaved Parmesan, or fresh mozzarella balls add a creamy touch. You can also toss in kalamata olives, sun-dried tomatoes, or toasted pine nuts for extra depth and texture.