Roasted Vegetable Pesto Pasta Salad with Cherry Tomatoes

This Roasted Veggie Pesto Pasta Salad is easy to make, highly customizable, and full of fresh flavor. Use soft summer vegetables you have on hand, toss them with basil pesto and roasted garlic, and serve chilled — perfect for warm-weather meal prep and make-ahead lunches.

Note from Danielle

My garden is starting to produce, and this pasta salad is a favorite way to showcase summer vegetables. In the photos you’ll see zucchini, squash, and roasted cherry tomatoes from my porch pots.

Pasta combined with basil pesto and a generous portion of roasted vegetables makes a bright, satisfying side. Add grilled chicken, tofu, or beans for a complete meal. I prefer this salad served cold straight from the refrigerator, which makes it ideal for warm-weather meal prep.

This recipe was originally published in August 2020 and has since been updated and re-tested. Below you’ll find ingredient notes, substitutions, equipment suggestions, step-by-step instructions, and tips to get the best results.

What are the ingredients in this Roasted Veggie Pesto Pasta Salad?

The core elements are roasted soft vegetables, pasta, basil pesto, and roasted garlic. The vegetables are flexible—use a mix of soft summer veggies totaling about 5 cups. Below are common options and substitution ideas.

Ingredient swaps and notes:

Roasted veggies: Aim for 5 cups of raw, soft vegetables. Good choices include zucchini, yellow squash, mushrooms, bell peppers, and cherry tomatoes. Avoid hard root vegetables that require longer roasting, like potatoes and carrots, unless you precook them.

• Example mix used here:

  • 1 small zucchini
  • 1 small yellow squash
  • 6 baby bella mushrooms
  • 1 red bell pepper
  • 1 green bell pepper
  • 1/2 cup cherry tomatoes

Garlic: Roasting a small head of garlic mellows its flavor. Mash the soft cloves and stir into the salad for a subtle roasted-garlic note.

Pesto: Use prepared basil pesto or homemade—basil, pine nuts, Parmesan, olive oil. Adjust to taste; you can use different nut or cheese combinations if preferred.

Pasta: Short shapes like corkscrew (fusilli), penne, or rotini work well to hold pesto and veggies.

Other pantry items: Avocado oil (or olive oil), salt, and pepper for roasting and seasoning.

Equipment you’ll need to make this recipe:

A rimmed half sheet pan for roasting is the main tool you’ll need. Line it with parchment for easier cleanup. A large mixing bowl with a lid is helpful for tossing and storing the salad.

How to make this Roasted Veggie Pesto Pasta Salad:

The recipe is straightforward: roast the vegetables and garlic, cook and cool the pasta, then combine with pesto and roasted garlic. The keys are cutting the vegetables to a consistent size and allowing everything to cool before mixing.

Step-by-step highlights:

• Preheat the oven to 425°F. Cut vegetables into roughly 1-inch pieces so they roast evenly.
• Spread the veggies on a parchment-lined rimmed sheet pan. Drizzle with 1 1/2 tablespoons avocado oil, sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper, and toss to coat.
• Prepare a small head of garlic by trimming the top to expose the cloves, drizzle with 1/2 tablespoon oil, wrap in foil, and place on the sheet pan with the vegetables.
• Roast for about 25 minutes, stirring once. Vegetables should show browning; mushrooms will be nicely caramelized. Remove the garlic and mash the softened cloves with a fork. If the garlic needs more time, roast it alone for another 10–15 minutes.
• While vegetables roast, boil salted water and cook 8 ounces pasta to al dente. Rinse under cold water and cool.
• In a large bowl, combine cooled pasta, roasted vegetables, 1/3 cup pesto, and mashed roasted garlic. Gently mix, then refrigerate for at least an hour before serving.

After mixing, chill the salad in the refrigerator and serve cold. The flavors mellow and blend after chilling, so making this a few hours ahead improves the result.

Which veggies work for this recipe?

Soft, quick-roasting vegetables are best: mushrooms, tomatoes, summer squash, zucchini, and bell peppers. Hard root vegetables like potatoes, carrots, or beets require longer roasting and can make the timing uneven unless pre-cooked.

One vegetable I avoid with pesto is broccoli — its aroma can dominate the salad. If you experiment with other vegetables, try to choose ones with similar roast times or cut them smaller so everything finishes together.

Best tips for making this Roasted Veggie Pesto Pasta Salad:

Follow these practical tips for reliable results:

• Salt pasta water well before adding the noodles; it seasons the pasta from within.
• Dry produce thoroughly after washing so oil and seasonings adhere and vegetables roast instead of steaming.
• Cut vegetables uniformly so they cook at the same rate and brown evenly.

How to customize this Roasted Veggie Pesto Pasta Salad:

Ways to make it your own:

• Choose a different mix of vegetables.
• Use homemade pesto or swap nuts/cheese for a different flavor profile.
• Add protein such as grilled chicken, shrimp, or chickpeas.

Ways to meal prep this recipe:

Make the salad as directed and store it in an airtight container in the refrigerator for up to 4 days. Portion into meal-prep containers with added protein or cheese for grab-and-go lunches.

Is this recipe freezer-friendly?

I don’t recommend freezing this salad. Freezing and thawing will soften roasted vegetables further and can dry out the pasta, affecting texture and flavor.

How to store Roasted Veggie Pesto Pasta Salad:

Store in a sealed container in the refrigerator for 3–4 days. Vegetables may become softer by day three but the salad remains tasty.

Roasted Veggie Pesto Pasta Salad

Recipe by Danielle

This Roasted Veggie Pesto Pasta Salad is simple, easy to customize, and so delicious. Use soft vegetables you love and serve chilled.

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• Total Time40 minutes
• Yield6 servings

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Ingredients

• 5 cups soft veggies, cut into 1-inch pieces (mix of mushrooms, cherry tomatoes, summer squash, zucchini, bell peppers, or similar)
• 2 tablespoons avocado oil (divided)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 small head garlic
• 8 ounces dry corkscrew, fusilli, or penne pasta
• 1/3 cup prepared basil pesto
• Optional: chiffonade-cut basil for garnish

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Instructions

1. Prep the veggies: Preheat oven to 425°F. Cut vegetables to a similar size (about 1 inch). Line a rimmed half sheet pan with parchment and spread the veggies in a single layer. Toss with 1 1/2 tablespoons avocado oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
2. Prep the garlic: Trim the top 1/2 inch off the garlic head to expose the cloves, drizzle with 1/2 tablespoon oil, wrap tightly in foil, and place on the sheet pan with the vegetables.
3. Roast: Roast for about 25 minutes, stirring once. Vegetables should show browning and mushrooms should be caramelized. Remove and mash the garlic; if the garlic needs more time, roast it alone for 10–15 more minutes.
4. Cook the pasta: Boil salted water and cook 8 ounces pasta to al dente according to package directions. Rinse under cold water and cool.
5. Combine: In a large bowl, add cooled pasta, roasted vegetables, 1/3 cup pesto, and mashed roasted garlic. Gently mix and refrigerate at least one hour before serving.
6. Store: Keep in an airtight container in the fridge for 3–4 days. The texture of the roasted vegetables may soften after a few days.

Equipment

Greener Chef XL Bamboo Cutting Board (example)

Half sheet pan

Notes

Veggie example: The photographed version includes 1 small zucchini, 1 small yellow squash, 6 baby bella mushrooms, 1 red bell pepper, 1 green bell pepper, and 1/2 cup cherry tomatoes.

Nutrition information is an estimate.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Sides
• Method: Baked
• Cuisine: Italian-inspired

Nutrition

• Serving Size: 1 1/3 cup
• Calories: 264
• Sugar: 1g
• Fat: 18g
• Carbohydrates: 32g
• Protein: 7g

Frequently Asked Questions

Can I add more protein to this pesto pasta salad?

Yes — grilled chicken, shrimp, tofu, or chickpeas make great additions and turn the side into a main course.

Should I reheat the Roasted Veggie Pesto Pasta Salad or eat it cold?

It’s best served cold. Pesto can dry out when reheated, and this salad tastes bright and fresh straight from the fridge.