Description
This vibrant pesto pasta salad features homemade basil pesto, roasted autumn veggies, and tender fusilli for a comforting, flavor-packed dish. Perfect for fall gatherings, meal prep, or a quick weeknight side, it’s endlessly customizable and always a crowd-pleaser.
Ingredients
- 12 oz fusilli or rotini pasta, dry
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 medium red bell pepper, diced
- 1/2 small red onion, thinly sliced (optional)
- 2 tbsp olive oil (for roasting veggies)
- Salt & black pepper, to taste
- 1/2 cup grated parmesan cheese (plus extra for serving; use vegan parmesan if dairy-free)
- Zest from 1 lemon
- 1/4 tsp red pepper flakes (optional)
- 2 cups fresh basil leaves, packed
- 1/4 cup pine nuts, toasted (or walnuts/almonds/sunflower seeds for nut-free)
- 2 cloves garlic, peeled
- 1/2 cup extra virgin olive oil
- 1/3 cup grated parmesan cheese
- 2 tbsp lemon juice
- 1/4 tsp salt
Instructions
- Preheat oven to 425°F (220°C). Toss zucchini, cherry tomatoes, bell pepper, and red onion with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 20 minutes, flipping halfway, until tender and caramelized.
- Bring a large pot of salted water to a boil. Add fusilli or rotini and cook according to package directions until al dente (about 8-10 minutes). Drain and rinse under cool water, then shake off excess moisture.
- In a food processor, combine basil, pine nuts, garlic, parmesan, lemon juice, and salt. Pulse until finely chopped. With the motor running, drizzle in olive oil until pesto is smooth but still textured. Adjust salt or lemon to taste.
- In a large mixing bowl, toss drained pasta with roasted veggies. Add all the pesto and mix until coated. Sprinkle in lemon zest, red pepper flakes, and half the parmesan. Toss again. If dry, add a splash of olive oil or reserved pasta water.
- Transfer salad to a serving platter. Top with remaining parmesan and extra basil leaves. Serve warm, at room temperature, or chilled. Let rest for 15 minutes before serving for best flavor.
Notes
Salt pasta water generously for best flavor. Use high heat to roast veggies for caramelization. Toss salad while pasta is slightly warm to help flavors meld. For gluten-free, use chickpea or lentil pasta. For vegan, skip parmesan or use vegan cheese. Add protein like grilled chicken or chickpeas for a heartier meal. Store leftovers in the fridge for up to 3 days; toss with olive oil before serving if dry.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: Italian
Nutrition
- Serving Size: About 1 cup per serving
- Calories: 320
- Sugar: 4
- Sodium: 350
- Fat: 17
- Saturated Fat: 3
- Carbohydrates: 35
- Fiber: 4
- Protein: 9
Keywords: pesto pasta salad, fall salad, homemade pesto, roasted vegetables, vegetarian pasta salad, easy pasta salad, meal prep, gluten-free option, vegan option, basil pesto, potluck recipe