Walnut Pesto Pasta Salad with Roasted Veggies


Last Updated on July 1, 2021

This flavorful pesto pasta salad with roasted veggies is a delicious summer dish to serve warm or cold! Made with a simple walnut pesto, and bulked up with a rainbow of roasted veggies.

pesto pasta salad

Pesto Pasta Salad

Pasta salads are always a go-to during the summer, or really any time of year. They’re easy to make, customizable, and can be served warm or cold.

The roasted veggies in this recipe add a delicious sweetness, and bulk up the pasta with added flavor and fiber.

It’s the perfect dish to prep at the beginning of the week for a simple, nutritious meal prep.

pesto pasta salad

You can serve this recipe as a side dish or as a main. If you wanted to add a bit more protein to this dish, you can use a bean based pasta for a boost of protein and fiber.

Walnut Pesto

The homemade walnut pesto comes together in less than 10 minutes. The walnuts give a delicious rich flavor which pairs perfectly with your favorite pasta.

This simple pesto is made from just a few simple ingredients:

  • basil
  • walnuts
  • olive oil
  • garlic
  • grated parmesan, or substitute nutritional yeast to keep it vegan
  • lemon juice
  • salt & pepper

The creamy walnut pesto is a staple on your favorite pasta, but can also be used on toast or with your favorite protein! You can prep it ahead of time and refrigerate it for up to 1 week, or freeze it for 2-3 months.

pesto pasta salad

For a pasta salad variation, you can add different colors of vegetables like peas, cherry tomatoes, or cucumbers. It’s a great way to clean out your fridge, and a delicious way to eat more veggies.

pesto pasta salad

Serve this pesto pasta salad at your next BBQ or as a simple weeknight meal. I love it with a side of salmon, but there are so many ways to enjoy this simple dish 🙂

What to serve with your pesto pasta salad:

Lemon Parmesan Crusted Fish

Spinach & White Bean Burgers

Buffalo Tofu Nuggets

Pistachio Crusted Salmon

Pesto Pasta Salad with Roasted Veggies

5 from 2 votes
Course: Main


Prep time


Cooking time


Total time




  • 12 oz 12 pasta of choice, I used cavatappi

  • 2 red bell peppers, sliced

  • 1 large zucchini, sliced

  • 1/2 red onion, sliced

  • 1 tbsp 1 olive oil

  • 1/2 tsp 1/2 salt

  • 1/2 tsp 1/2 black pepper

  • 8 oz 8 fresh mozzarella, cut into cubes

  • Walnut Pesto
  • 2 cup 2 fresh basil

  • 1/3 cup 1/3 walnuts

  • 1/3 cup 1/3 + 1 tbsp olive oil

  • 2 cloves garlic

  • 3 tbsp 3 grated parmesan or nutritional yeast

  • 1 tbsp 1 lemon juice

  • 1/4 tsp 1/4 salt

  • Pinch of black pepper


  • Preheat your oven to 425 F.
  • Toss your sliced peppers, zucchini and onions with the olive oil, salt & pepper and layer them on a large baking sheet.
  • Roast them in the oven for 25-30 minutes, tossing halfway through.
  • While the veggies roast, prepare your pasta as instructed on package. Drain and set aside.
  • For the walnut pesto, add in all of the pesto ingredients to a food processor and blend for 3-4 minutes until smooth. Scrape down the sides of your food processor as needed.
  • Once the pesto is ready, stir it into the pasta with the roasted veggies and the fresh mozzarella. Serve fresh warm or cold!
  • Leftovers will stay fresh in the fridge for up to 1 week. The pesto can be made in advance and refrigerated for up to 1 week.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!


  1. Brianne

    So delicious !! The pesto sauce was so good and the roasted veggies went perfect. Easy to make, will definately be making again !

Leave a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.