Name: Broccoli Pasta Salad with Red Pepper Pesto
Total time: 30 min
Ingredients: 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; 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

Ready In: 30 minutes
Makes 10 cups
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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. Try more of our delicious and filling vegan pasta salad recipes!

By Darshana Thacker Wendel, Jun 19, 2018

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

Cook pasta according to package instructions. Drain, rinse cooked pasta under cold water, and then transfer to a large bowl.
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.
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.
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.

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6 Comments

Comments (6)

(4.8 from 5 votes)

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Channy9 months ago

Pasta was delicious! This definitely satisfied my cold pasta cravings I’ve been having for a while. Only giving 4 stars because, why steamed and unseasoned broccoli? Healthy doesn’t have to be boring. I roasted my broccoli in the oven with a little bit of vegetable broth, garlic salt, onion powder, and southwest Chipotle blend seasoning. So yummy!

Corissa1 year ago

I love this dish.

Jessika Leonard2 years ago

Had to make this with fresh bell peppers, but I really liked it! Great way to get in lots of veggies in a delicious way!

Kathi2 years ago

Darshana,
I have used your book “Flavor” extensively until I could figure out WFPB cooking on my own. I have tried using recipes from other sources and they just didn’t cut it as far as flavor. Thank you for helping me transition to WFPB lifestyle.

Kathi2 years ago

Very good!

Kristin2 years ago

I subbed cashews for the pine nuts because that’s all I had, still tasted amazing!

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Broccoli Pasta Salad with Red Pepper Pesto

about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects 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 and follow her on Instagram for more.

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