- Prep-time: / Ready In:
- Makes 10 cups
- Serving size: 2 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!
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.
Nutritional Information:
Per serving (2 cups): 240 calories, 40 g carbohydrates, 10.6 g protein, 7.4 g total fat, 0.8 g saturated fat, 0 g cholesterol, 80 mg sodium, 9 g fiber, 6.8 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (13)
(5 from 10 votes)Amazing sauce. I could just eat it with a spoon. You can swap out the veggies, annd I used raw cashews in place of pine nuts. Excellent!
this is my favorite pasta salad recipe. I’ve made it at least 10 times now! I do roast the broccoli rather than steam it as the other comment mentioned, but aside from that the pesto is the real star here.
Why can’t I print this? How do I print it?
Sorry to hear you're having trouble. There is a print button at the top of the recipe, just below the image. You may need to enter your email address. Once you've done that, you'll be taken to a printable PDF. If you're still having trouble, I would suggest that you try another browser and see if that resolves the issue. Hope this helps!
Love this pasta! Would like to see nutritional info on it. 👍
Just throw the broccoli florets in with the pasta for the last two minutes of cooking time. Skip the steaming pasta step! Saves time and cleanup.
Excellent!! Definitely would have again. Roasted peppers added so much flavor .
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!
I love this dish.
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!
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.
Very good!
I subbed cashews for the pine nuts because that’s all I had, still tasted amazing!