Roasted Broccoli Pesto Pasta Salad
Not only is this recipe absolutely delicious, but it is gluten free, vegan, and comes together in just 25 minutes with 6 ingredients! Serve this Roasted Broccoli Pesto Pasta Salad at your next BBQ, picnic or potluck this summer — it’s sure to be a winner!
Yield: 8 Servings
- 2 small heads broccoli chopped
- 1 Tbsp. olive oil
- Big pinch each sea salt & black pepper
- 1 ½ cup dry gluten free pasta (I used banza rotini)
- ½ cup sun-dried tomato roughly chopped
- 1 batch carrot top pesto
- 1 tsp red pepper flakes (optional)
- chopped parsley (for serving, optional)
- ½ fresh lemon (for serving, optional)
Preheat oven to 415°F. Line a large baking sheet with parchment paper. Add chopped broccoli and toss with oil, salt, and pepper. Roast for 15 minutes or until slightly browned.
While broccoli roast, cook pasta according to package instructions. Drain and set aside.
To a large bowl, add roasted broccoli, cooked pasta, sun-dried tomatoes, and red pepper flakes, if desired. Gently toss with with carrot top pesto until pasta is evenly coated.
Top salad with chopped parsley and a squeeze of fresh lemon if desired.
Enjoy salad immediately (at room temperature) or refrigerate up to 3 days in airtight container (and enjoy chilled).
Nutrition information is a rough estimate of entire recipe without optional toppings, using chickpea pasta and carrot top pesto.
Serving: 1serving of 8 | Calories: 469kcal | Carbohydrates: 55.6g | Protein: 25.7g | Fat: 21.9g | Saturated Fat: 2.5g | Sodium: 117mg | Potassium: 339mg | Fiber: 14.6g | Sugar: 8g | Calcium: 78mg | Iron: 10mg