• Jackie Lede

Pesto Pasta Salad (GF & Vegan option)

This pesto pasta salad is great to make ahead for lunches for the week or bring along for a picnic!


1 454g package dry gluten free pasta (I used brown rice fusilli)

1 cup broccoli florets

1/2 cup red onion

1/2 cup red pepper

1 can artichokes in brine, drained (give them a little squeeze to get the extra liquid out) and chopped

1 jar sundried tomatoes drained and chopped

1/2 cup frozen green peas

1/2 cup frozen shelled edamame

For the pesto:

1 cup fresh basil

1/2 cup pine nuts

1/4 cup olive oil

2-4 cloves of garlic (depending on how much you like garlic, you can also blanch them in freshly boiled water for 5 minutes to take some of the bite out)

1 T nutritional yeast

1 T lemon juice

1/4 t salt


Bring a pot of water to a boil, cook your choice of pasta to al dente (be careful not to overcook or it will fall apart when mixed!)

While the pasta is cooking, chop the broccoli, red onion, and red peppers. Saute in olive oil until just tender.

Bring another small pot to a boil and add the green peas and edamame, cook for five minutes and drain

Chop the artichokes and sundried tomatoes and set aside

Process the basil, pine nuts, olive oil, garlic, nutritional yeast, lemon juice and salt in a food processor until smooth (or desired consistency)

Drain and rinse the pasta in cold water, place all the ingredients in a bowl and mix!

Note: Gluten free pasta tends to harden in the fridge, it's best served at room temperature for the most desirable consistency. You can also serve this as a hot dish. You can use your favourite pasta and the pesto as a base and mix and match your favourite veggies and proteins in place of the ones listed here to suit your tastes!

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