If you are looking for a vibrant and irresistible dish that’s perfect for warm weather or a tasty side at any gathering, the Pesto Pasta Salad with Roasted Vegetables Recipe is exactly what you need. This recipe brings together the earthiness of roasted zucchini, squash, and sweet corn with the fresh burst of cherry tomatoes, all tossed in a luscious pesto that ties every bite together with herbaceous, nutty goodness. It’s wonderfully textured with the tender yet slightly firm fusilli pasta, making it a crowd-pleaser that’s as colorful as it is flavorful.
Ingredients You’ll Need
These ingredients might seem simple, but each plays a crucial role in making this salad sing. With fresh vegetables, quality pesto, and the right pasta shape, you’ll get a balanced mix of flavors, textures, and colors that truly brings the dish to life.
- 1 pound dried fusilli pasta: The spiral shape is perfect for holding pesto and bits of roasted veggies.
- 1 medium zucchini (sliced into half-moons): Adds a mild, fresh flavor with a soft but structured bite once roasted.
- 1 medium yellow squash (sliced into half-moons): Offers a slightly sweet note and vibrant yellow color.
- 2 cups cherry tomatoes: Their juicy pop and sweetness deepen perfectly when roasted.
- 2 ears fresh sweet corn: Kernels bring a delightful crunch and natural sweetness.
- 3 tablespoons olive oil: Used to coat veggies for roasting, enhancing caramelization and flavor.
- 2 teaspoons kosher salt (divided): Essential for seasoning pasta and veggies adequately.
- 1 teaspoon freshly ground black pepper (divided): Adds a touch of heat and balances the sweetness.
- 1/2 cup pesto*: This herbaceous sauce binds the whole dish with its rich, garlicky, basil-forward taste.
- 1/4 cup grated parmesan cheese: A salty, nutty topping that finishes the salad beautifully.
How to Make Pesto Pasta Salad with Roasted Vegetables Recipe
Step 1: Preheat and Prepare Veggies
Start by preheating your oven to 425 degrees Fahrenheit. This high heat helps the vegetables roast quickly, developing a slight caramelization that intensifies their natural sweetness and flavor.
Step 2: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Salt is key here; it seasons the pasta from within, elevating the final dish. Cook the fusilli until al dente according to the package instructions. Al dente pasta holds up perfectly when tossed with roasted vegetables and pesto, ensuring your salad doesn’t become mushy.
Step 3: Roast the Vegetables
Toss zucchini, yellow squash, cherry tomatoes, and corn with olive oil, half the salt, and half the pepper. Arrange them evenly on a baking sheet to ensure even roasting. Place them in the oven and roast for about 15 to 20 minutes. Keep an eye for the cherry tomatoes to slightly burst—that’s when their juices sweeten the entire salad. After roasting, slice the corn kernels off the cobs, ready to join the mix.
Step 4: Combine Pasta and Vegetables
Once the pasta and roasted vegetables are ready, combine them in a large mixing bowl. This is where the colors and textures really begin to blend. Toss gently but thoroughly so every bite gets a little bit of everything.
Step 5: Add Pesto and Finish
Now, fold in your half cup of pesto. This adds vibrant green color and a punch of basil, garlic, pine nut, and olive oil flavor that makes the salad unforgettable. Adjust seasoning with extra salt and pepper if needed, then sprinkle the grated parmesan cheese on top for a slightly crunchy, salty finish.
How to Serve Pesto Pasta Salad with Roasted Vegetables Recipe
Garnishes
Garnishing is a delightful way to elevate your salad. Try adding fresh basil leaves to enhance the herbal aroma or a sprinkle of toasted pine nuts for a nutty crunch that mirrors the pesto’s flavors beautifully. A few lemon zest shavings can also brighten the dish with a fresh citrus note.
Side Dishes
This pasta salad pairs wonderfully with grilled chicken or fish for a light, wholesome meal. It also complements a barbecue spread or can stand alone as a hearty vegetarian lunch. For something fresh on the side, crunchy green salads or sliced avocado can balance the richness of the pesto.
Creative Ways to Present
Consider serving this salad in clear glass bowls to showcase the colorful roasted vegetables, or arrange it on a big platter garnished with tomato halves, basil, and parmesan curls for an eye-catching buffet dish. Individual mason jars also make charming, portable presentations if you’re taking it to a picnic or potluck.
Make Ahead and Storage
Storing Leftovers
This salad keeps beautifully in the fridge for up to three days. Store it in an airtight container to maintain freshness and prevent the pesto from drying out. The flavors actually deepen after sitting, making leftovers just as delicious.
Freezing
Freezing is not recommended for this pesto pasta salad with roasted vegetables recipe because the texture of pasta and fresh vegetables changes when frozen and thawed, often becoming mushy. For best results, enjoy it fresh or refrigerated within a few days.
Reheating
Since this salad is typically served cold or at room temperature, reheating is not necessary. However, if you’re craving it slightly warm, gently microwave for 20–30 seconds and give it a quick toss. Keep in mind the pesto and fresh veggies are best enjoyed without heat.
FAQs
Can I use other types of pasta for this salad?
Absolutely! While fusilli is ideal for catching pesto and pieces of veggies in its spirals, you can substitute with penne, rotini, or farfalle without losing the dish’s charm.
Is there a good substitute for the pesto?
If you don’t have pesto on hand, you can mix some fresh basil, garlic, olive oil, and Parmesan to make a quick version, or use store-bought pesto to save time. Alternatively, a light vinaigrette can work, but pesto gives this salad its signature flavor.
Can I make this salad vegan?
Yes! Simply omit the Parmesan cheese or replace it with a vegan cheese alternative or nutritional yeast to keep the savory depth.
What’s the best way to roast the vegetables?
Roasting at a high temperature ensures the vegetables caramelize without becoming soggy. Spread them out evenly on the baking tray and avoid overcrowding to get the best texture and flavor.
Can I add protein to this salad?
Definitely! Grilled chicken, shrimp, or chickpeas all make wonderful additions if you want to make this salad more filling and protein-packed.
Final Thoughts
I genuinely hope you give this Pesto Pasta Salad with Roasted Vegetables Recipe a try because it’s one of those dishes that effortlessly impresses with its simplicity, beauty, and taste. It’s versatile, healthy, and just downright delicious, making it an instant favorite for family dinners, picnics, or potlucks. Cooking and sharing this salad will not only satisfy your taste buds but also warm your heart with wholesome goodness. Enjoy every vibrant bite!
Print
Pesto Pasta Salad with Roasted Vegetables Recipe
- Prep Time: 6 minutes
- Cook Time: 25 minutes
- Total Time: 31 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant and flavorful Pesto Pasta Salad combining al dente fusilli pasta with roasted zucchini, yellow squash, cherry tomatoes, and sweet corn, all tossed in a rich and aromatic pesto and topped with grated parmesan cheese. Perfect as a light meal or a side dish for gatherings.
Ingredients
Pasta and Vegetables
- 1 pound dried fusilli pasta
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 2 cups cherry tomatoes
- 2 ears fresh sweet corn
Seasonings and Dressing
- 3 tablespoons olive oil
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1/2 cup pesto
- 1/4 cup grated parmesan cheese
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables, which will bring out their natural sweetness and add depth to the salad.
- Cook Pasta: Bring a large pot of water to a boil and heavily salt it. Add the fusilli pasta and cook according to the package directions until al dente, usually around 10-12 minutes. Drain and set aside to cool slightly.
- Roast Vegetables: In a large bowl, toss the zucchini, yellow squash, cherry tomatoes, and whole ears of corn with olive oil, half of the kosher salt, and half of the black pepper to season evenly. Spread the vegetables flat on a baking sheet and roast in the preheated oven for 15-20 minutes or until the tomatoes begin to burst and the vegetables are tender. Remove from the oven, then carefully cut the roasted corn kernels off the cobs.
- Combine Pasta and Roasted Vegetables: In a large mixing bowl, combine the cooked fusilli and the roasted vegetables including the corn kernels. Toss gently to mix the ingredients thoroughly and distribute the roasted flavors.
- Add Pesto and Final Seasoning: Spoon the pesto over the pasta and roasted vegetables mixture. Toss until everything is evenly coated. Adjust seasoning by adding the remaining salt and pepper to taste. Sprinkle grated parmesan cheese on top before serving for a rich and savory finishing touch.
Notes
- For best flavor, use fresh pesto or homemade pesto if possible.
- Let the pasta cool slightly before mixing with pesto to prevent wilting the herbs.
- You can substitute ear corn with frozen corn if fresh is unavailable; roast or lightly sauté before adding.
- The salad can be served warm or at room temperature, making it versatile for meals or potlucks.
- Adding toasted pine nuts or fresh basil leaves can enhance the texture and flavor.
