The Best Pesto Pasta Salad With Roasted Vegetables
A vibrant Pesto Pasta Salad featuring roasted zucchini and tomatoes, salty feta, and a secret splash of sun-dried tomato oil for a glossy, flavorful finish that never goes dry.
Equipment
- Rimmed baking sheet
- Food processor
- Large Pot
- Large Mixing Bowl
Ingredients
For the Tomatoes and Zucchini:
- 2 containers cherry tomatoes, halved
- 3 medium zucchini, quartered, seeds removed and cut into 1/2 inch pieces
- 4 sprigs basil
- 4 cloves garlic, smashed and peeled
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon Calabrian chili paste or red pepper flakes
For the Dressing:
- 2 1/2 cups packed basil leaves
- 1 cup Italian parsley leaves
- 1/4 cup toasted pine nuts
- 1 small clove garlic
- 3/4 cup extra virgin olive oil
- 3/4 teaspoon kosher salt
- 1 cup freshly grated Parmigiano Reggiano cheese
For the Salad:
- 1 pound short pasta such as Strozzapreti or Caserecce
- 1 block feta cheese, crumbled
- 1/4 cup reserved pasta water
Instructions
Roast the vegetables
- Heat your oven to 450°F. On a rimmed baking sheet, toss the cherry tomatoes, zucchini, basil sprigs, smashed garlic, olive oil, kosher salt, and Calabrian chili paste until evenly coated.
- Roast for approximately 30 minutes, stirring halfway through, until the tomatoes slump and the zucchini is tender with browned edges. Set aside to cool, then discard the basil sprigs and whole garlic cloves.
Build the pesto dressing
- In a food processor, combine the basil leaves, parsley, toasted pine nuts, and the small clove of garlic. Pulse until the mixture is finely chopped and shaggy.
- While the food processor is running, slowly stream in the extra virgin olive oil and salt until smooth. Scrape into a bowl and stir in the Parmigiano Reggiano and 1 tablespoon of sun-dried tomato oil.
Cook and cool the pasta
- Boil the pasta in salted water for about 9 minutes, or 2 minutes before the package directions suggest. You want it to be firmly al dente.
- Reserve 1/4 cup of the pasta water before draining. Spread the drained pasta onto a rimmed baking sheet to cool to room temperature without rinsing.
Assemble the salad
- In a large bowl, toss the cooled pasta with the pesto dressing and the roasted vegetables. Use the reserved pasta water to loosen the mixture if needed.
- Gently fold in the crumbled feta cheese. Serve at room temperature to ensure the olive oil and herbs are fragrant and flavorful.
Notes
Storage Tip: Store the pasta salad in an airtight container for up to 3 days. If making 24 hours in advance, reserve a portion of the pesto to stir in right before serving to refresh the color and moisture.
Zucchini Tip: Always remove the seeds from the zucchini before roasting. This prevents the salad from becoming watery after it sits in the refrigerator.
Serving Tip: Allow the salad to sit at room temperature for 15 minutes before serving. This softens the olive oil and makes the basil and cheeses more aromatic.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.