close
description
Get Our 5-Star Recipe App!

400+ recipes from 50 leading chefs.

Personalized shopping lists and weekly recipe updates.

Broccoli Pasta Salad with Red Pepper Pesto

Sending
(34)
  • Ready In:
  • Makes 10 cups

We’ve loaded this summery vegan pasta salad with lightly steamed broccoli, artichoke hearts, and cherry tomatoes, but any combination of summer vegetables will also work with the creamy and ultra-versatile red pepper pesto.

Ingredients

Pasta
  • 12 ounces brown rice rotini pasta (4 cups dry)
  • 4 cups broccoli, cut into 1-inch florets (12 ounces)
  • 1 cup quartered artichoke hearts
  • 1 cup halved cherry tomatoes (6 ounces)
  • 1 small shallot, finely chopped (1 tablespoon)
  • 1 pinch sea salt
  • 6 to 8 fresh basil leaves, torn
Red Pepper Pesto
  • 3 large roasted bell peppers from the jar, rinsed and drained (1½ packed cups)
  • 3 tablespoons pine nuts
  • 2 tablespoons nutritional yeast
  • 1½ tablespoons lemon juice
  • 2 cloves fresh garlic, minced (1 teaspoon)
  • ¼ teaspoon red pepper flakes

Instructions

  1. Cook pasta according to package instructions. Drain, rinse cooked pasta under cold water, and then transfer to a large bowl.
  2. In a covered pot fitted with a steamer basket over 1 to 2 inches of water, steam broccoli over medium-high heat until tender when pierced with a fork, about 5 minutes. Remove from heat and add to pasta.
  3. To make the Red Pepper Pesto, combine the bell peppers, pine nuts, nutritional yeast, lemon juice, garlic, and red pepper flakes in a blender. Blend until smooth.
  4. Add the artichoke hearts, tomatoes, and shallots to the pasta mixture. Top with sauce, and mix gently to coat pasta and vegetables. Add salt and basil, mix well, and taste to adjust seasoning.

Learn to cook the FOK way.

Master the essential skills and techniques to create delicious oil-free, plant-based meals at home. Spots are limited.

Enroll Today

Find new favorite recipes.

Our chefs add new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the App
description

Broccoli Pasta Salad with Red Pepper Pesto

description
description
about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

see more from this author
description
Free Download

7 Keys to Success on a Healthy Vegan Diet

Get tried-and-true strategies to make your plant-based diet easy and enjoyable.

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Thank you! You have been successfully subscribed.