Geroosterde Broccoli Pastasalade Met Henneppesto (V / GF)


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Gluten-free noodles and nutritional yeast beside bowls of our Roasted Broccoli & Pasta Salad with Hemp Pesto

We recently realized that our favorite pasta salad had only been featured in a video and not as a recipe on the blog. That obviously needed to change. The people need this recipe.

Not only is it delicious, it’s also gluten-free and vegan and comes together in just 30 minutes with 10 ingredients!

Broccoli, sun-dried tomatoes, basil, and other ingredients for making our easy Gluten-Free Pasta Salad recipe

It starts with roasting broccoli with olive oil, salt, and pepper until browned and tender.

Then comes cooking the pasta. We like to use Trader Joe’s Gluten-Free Brown Rice Quinoa Fusili as we’ve found it has the best taste and texture without compromising quality of ingredients.

Broccoli on a parchment-lined baking sheet for making our Roasted Broccoli & Pesto Pasta Salad recipe

The pesto is made in a food processor by mixing basil, garlic, hemp seeds, lemon juice, nutritional yeast, and sea salt, then drizzling in olive oil to achieve a creamy paste. Excuse us while we jump in for a swim.

Food processor filled with homemade pesto for making Pesto Pasta Salad

Finally, it’s time to assemble! Add your roasted broccoli, cooked pasta, and fresh pesto to a bowl along with sun-dried tomatoes and macadamia nut cheese (optional). Major swoon.

Using a wooden spoon to stir a bowl of Roasted Broccoli and Pesto Pasta Salad

The result is a delicious pasta salad perfect for make-ahead lunches, potlucks, picnics, or when you’re craving something nutrient-packed and comforting.

Bowl of Pesto Broccoli Pasta Salad with Sun-Dried Tomatoes and Vegan Macadamia Nut Cheese

We hope you LOVE this pasta salad. It’s:


Quick & easy
& Incredibly delicious

More Pasta Salad Recipes:

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowls of Pesto Broccoli Salad beside dry pasta, lemon juice, and sun-dried tomatoes

A simple, flavorful, plant-based salad with roasted broccoli, gluten-free pasta, sun-dried tomatoes, and vegan pesto! 10 ingredients, 30 minutes, BIG flavor!

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings: 8 (~1-cup servings)

Category: Entrée or Side

Cuisine: Gluten-Free, Vegan

Freezer Friendly No

Does it keep? 3-4 Days



  • 2 small heads organic broccoli, chopped (~7 cups chopped)
  • 1-2 Tbsp olive oil
  • 1/4 tsp each sea salt and black pepper


  • 2 tsp salt (for salting water)
  • 1 ½ cups (dry) gluten-free pasta (we like Trader Joe’s brown rice quinoa fusilli)


  • 2 (heaping) cups packed basil
  • 4 cloves garlic, skins removed (4 cloves yield ~2 Tbsp)
  • 1/4 cup hemp seeds (or pine nuts)
  • 2 Tbsp lemon juice
  • 3-4 Tbsp nutritional yeast
  • 1/4 tsp sea salt (plus more to taste)
  • 3-4 Tbsp olive oil (if avoiding oil, sub water)


  • 2/3 cup sun-dried tomatoes (if in oil, pat dry // we like Trader Joe’s brand)
  • 1/2 cup macadamia nut cheese (optional)
  • 1 sprinkle red pepper flake (optional)


  1. Heat oven to 400 degrees F (204 C). Line a baking sheet with parchment paper. Add broccoli and toss with oil, salt, and pepper. Once oven is preheated, add broccoli and cook for 15 minutes or until lightly golden browned.

  2. In the meantime, bring a small pot of water to a boil and add salt (to season the water and the pasta). Once boiling, add the pasta, stir, and cook according to package instructions or until al dente. Drain and set aside.

  3. In the meantime, prepare pesto. Add basil, garlic, hemp seeds, lemon juice, nutritional yeast, and sea salt to a food processor and mix to combine. Then stream in olive oil a little at a time until a creamy paste is achieved. Scrape down sides as needed. Taste and adjust flavor as needed, adding more salt to taste, nutritional yeast for cheesiness, hemp seeds or basil to thicken, garlic for kick, or lemon juice for acidity. Cover with lid and set aside.

  4. Once broccoli is roasted, cool slightly then add to a large serving / mixing bowl. Then add cooked drained pasta, sun-dried tomatoes, little spoonfuls of macadamia nut cheese (optional), and red pepper flake (optional). Top with pesto and toss gently to combine (being careful to not break the pasta).

  5. Enjoy immediately or refrigerate up to 3-4 days (not freezer friendly). Enjoy chilled or at room temperature.


*Nutrition information is a rough estimate calculated with the lesser amount of olive oil and nutritional yeast, without salt added to the water, and without optional ingredients.

Nutrition Per Serving (1 of 8 one-cup servings)

  • Calories: 224
  • Fat: 10.2g
  • Saturated fat: 1.2g
  • Trans fat: 0.01g
  • Polyunsaturated fat: 2.69g
  • Monounsaturated fat: 5.21g
  • Sodium: 182mg
  • Potassium: 358mg
  • Carbohydrates: 27.5g
  • Fiber: 4.2g
  • Sugar: 3.9g
  • Protein: 7.9g
  • Vitamin A: 948IU
  • Vitamin C: 61.39mg
  • Calcium: 57.18mg
  • Iron: 1.91mg

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