Broccoli Pesto Pasta Salad

This broccoli pesto pasta salad is one of my favorite summer recipes. It is a great dish to serve at BBQ’s, Picnics, and pool parties. During the hot summer months, I prefer salads as a side over soup. Sometimes I get tired of green salads and like to mix things up with pasta salads. This pasta salad is a fun twist on traditional pasta salad. It’s rich, creamy, and zesty thanks to the cream cheese and lemon juice. As it cools, the pasta absorbs the flavor of the dressing so its packed full of flavor. If you’re looking for a dish to bring to your next summer party give this broccoli pesto pasta salad a try.

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Broccoli Pesto Pasta Salad

Broccoli Pesto 

• 2 Tablespoons of roasted, salted sunflower seeds
• 2 Cups of frozen broccoli, thawed
• 1 cup of kale, stems, and ribs removed, torn into pieces
• Juice of 1 lemon (about 3 tablespoons)
• 2 Tablespoons of extra-virgin olive oil
• 2 cloves of roasted garlic
• 1 teaspoon of sea salt
• 1/4 teaspoon of black pepper
• Pinch of red pepper flakes (optional)

Instructions

1. To make pesto: add kale, broccoli, sunflower seeds, lemon juice, olive oil, garlic, salt, and red pepper flakes in using to a food processor or blender. Then blend until smooth and set aside.

Pasta Salad

• 2 cups of elbow macaroni or rotini
• 1/3 cup of non-dairy cream cheese
• 2 tablespoons of nutritional yeast
• 1 tablespoon of pasta water
  

Instructions

1. Cook the pasta in a medium-size saucepan, following the package directions, but aiming for the lowest cooking time. Reserve 1 tablespoon of pasta water, drain the pasta and return the pasta to the saucepan.
2. In the same saucepan used to cook the pasta, stir in the pesto, cream cheese, nutritional yeast, pepper, and pasta water. Transfer the pasta back to the saucepan. Let simmer for 5 minutes, to let cook a bit and heat through. Enjoy warm, at room temperature, or cold.
   

Notes

• Cook the pasta until al dente. When the pasta is done, drain and rinse it well with cold water. Drain again to avoid soggy pasta.
• It can be made in advance and will keep in the refrigerator for up to 3 days.

If you love this: Check out my recipe for Chickpeas and Tofu BBQ Sandwiches!

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