Gluten Free Roasted Vegetable Pesto Pasta Salad (Dairy-Free)

This gluten-free roasted vegetable pesto pasta salad is bright, fresh, and full of flavor with simple techniques that keep the pasta tender whether you serve it warm or cold. It’s an easy, make-ahead summer dish that works just as well for weeknight dinners as it does for potlucks and lunches all week long.

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This pasta salad came together on a busy day when I needed something fast and had just made a batch of my dairy-free walnut basil pesto. I had a mix of vegetables in the fridge, roasted them quickly, tossed everything together, and ended up with a pasta salad I couldn’t stop thinking about. A few days later, while I was away on a trip, it was all I wanted to eat, so naturally, I had to share it with you.

This recipe is very much an ode to summer. The roasted vegetables add depth, the corn brings just a little crunch, and the pesto ties everything together in the best way. It’s light but satisfying, flexible enough to swap in what you have, and works beautifully as either a main dish or a side. My one-year-old and I have been eating this on repeat for the last few weeks.

Like all recipes on this site, this pasta salad is gluten-free, dairy-free, and nightshade-free, designed to be practical for real life. I’ve spent years developing recipes that actually hold up for leftovers and meal prep, and I’ll walk you through the exact tips that keep gluten-free pasta from turning hard or dry.

Why This Recipe Works

• Can be served warm or chilled without the pasta drying out.
• Uses roasted vegetables for deeper flavor without extra effort.
• Easy to make ahead and holds up well for lunches throughout the week.
• Flexible and customizable with proteins or extra vegetables.

How To Make Gluten Free Pesto Pasta Salad

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Cut the summer squash into 1-inch chunks, slice the asparagus into 2-inch pieces, and remove the kernels from the corn.
3. Add vegetables to the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently to coat.
4. Roast for 20 minutes, until vegetables are tender and lightly browned.
5. While the vegetables roast, cook the pasta according to package directions in well-salted water (about ½ teaspoon salt).
6. Add the frozen peas to the pasta during the last 5 minutes of cooking. Check pasta for doneness, as peas may slightly extend cooking time. See note.
7. Before draining, reserve ⅓ cup of pasta water. Drain the pasta and peas, then rinse under cold water and shake well to dry.
8. In a large mixing bowl, whisk together the reserved pasta water, pesto, and lemon juice.
9. Add the pasta, roasted vegetables, and chopped artichokes. Toss until everything is evenly coated.
10. Season with additional salt and pepper as needed. Serve warm or refrigerate for at least 4 hours to serve chilled.

Pasta Salad Variations

This roasted vegetable pesto pasta salad is one of those recipes you can keep in your back pocket all summer long. It’s flexible, reliable, and genuinely enjoyable to eat whether you’re standing at the counter with a fork or packing it up for the week ahead. It’s delicious hot or cold.

Here are some ways you can easily change it up:

• Add in some fresh baby arugula just before serving.
• Add chopped cucumbers for a little crunch.
• Mix in fresh spinach or kale.
• Add more or less of the vegetables in the recipe. Or change them all-together. Fill up a baking sheet with whatever you have on hand, roast it, and add to the pasta after roasting.
• Add in some protein. I love to eat mine with a handful of my Dutch oven shredded chicken because I always have some in the fridge. It would also be great with leftover pistachio crusted salmon, which is delicious cold!

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