Dairy Free Roasted Vegetable Pesto Pasta Salad (Gluten Free)

A bowl of gluten free pesto pasta salad in a bowl on the counter for serving.

This 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

Prep Time 10

Cook Time 20

Total Time 30

Serving Size servings

Equipment

baking sheet
Large mixing bowl

Ingredients

1 medium summer squash
1 ear sweet corn
6 oz asparagus (think stalks preferred)
1 tablespoon olive oil
¼ teaspoon sea salt plus more to taste
¼ teaspoon black pepper plus more to taste
12 oz gluten free pasta (rotini, bowtie, or other small pasta), about 6 cups uncooked
1 cup frozen peas
⅓ cup reserved pasta water
¾ cup pesto sauce (use a dairy free pesto if needed)
1 tablespoon lemon juice
½ cup marinated artichokes chopped (about 5 oz)

Instructions

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

Notes

Use a rice and corn blend pasta (if using gluten free). It holds up much better than a 100% rice pasta.
Don’t forget to reserve some pasta water. I always add my glass measuring cup to the sink while the pasta is cooking so I remember to drain the water in there first.
A quick rinse of the pasta stops the cooking and removes excess starch, but rinsing too long strips away moisture. Shake the pasta well so it’s dry, not dripping.
Dress the pasta while it’s still slightly warm. Warm pasta absorbs dressing far better than cold pasta, which helps lock in moisture before chilling.
If you’re serving this pasta salad chilled, you want your pasta to cook until done. NOT al dente. If you cook al dente, it’s best served warm, so it doesn’t get hard after it chills.
Add salt and pepper to the pasta salad as needed. I didn’t include this in the steps above because the amounts needed will depend on your pesto sauce and artichokes.
If the pasta still feels firm after chilling, toss with a little extra pesto or olive oil just before serving.