Broccoli Pasta Salad with Red Pepper Pesto

Name: Broccoli Pasta Salad with Red Pepper Pesto
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

www.forksoverknives.com

We loaded this pasta salad with broccoli, artichoke hearts, and cherry tomatoes, but any summer veggie combo will work with the creamy red pepper pesto.

View full recipe on www.forksoverknives.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.

Share this recipe:

Cooking tools: