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+ servings

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!
Prep Time10 mins
Active Time15 mins
Course: Main, Salad, Side
Cuisine: Gluten Free, Mediterranean, Vegan
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