Pasta Salad with Veggies and Pesto - Bravabod
Recipes

Pasta Salad with Veggies and Pesto

Valentina

Here's what we've got: twirly pasta noodles coated in fragrant pesto and tossed with garlic sautéed vegetables and fresh arugula. For the pesto, I tend to use Parsley Pesto, but store-bought basil pesto will work just as well. The vegetables are flexible, so use what you have available. This pasta salad (or is it salad pasta?) can be served warm, at room temperature, or cold. Enjoy.

How To MakeDiet Type: Plant-based

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Freeze For Not recommended

Best by 3-5 days


Shopping List
  • 1 (16 ounce) box rotini/fusilli pasta
  • 3/4 cup prepared pesto
  • 3 ounces arugula
  • 1/2 large bell pepper, seeds removed
  • 1 small to medium zucchini
  • 1 cup broccoli florets
  • 1/2 red onion
  • 3 garlic cloves, chopped
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil (plus more for drizzling)
  • 1/2 teaspoon salt
  • pepper, to taste

Instructions
  1. Step 1: Bring a large pot of generously salted water to a boil. Once boiling, add the pasta and cook until it is al dente, about 7 to 9 minutes. Once cooked, drain the pasta very well and then lightly toss the noodles in olive oil. Spread the pasta on a baking sheet to cool.
  2. Step 2: Chop the zucchini, bell pepper, onion, and broccoli into very small 1/2" inch pieces. Set aside.
  3. Step 3: Heat the olive oil over medium-high heat in a wide skillet. Once warm, add the garlic and cook for 30 seconds to 1 minute. Once it starts looking a bit golden, add in the chopped zucchini, bell pepper, onion, and broccoli. Sprinkle with half of the salt and cook until the vegetables have softened, stirring often, for 6 to 8 minutes.
  4. Step 4: Turn off the heat and add the cooked pasta and pesto to the vegetables. Stir everything to combine. Set aside.
  5. Step 5: Place the arugula in a large bowl. Add the pasta mixture, lemon juice, remaining salt and pepper, and toss to combine. If the pesto was a little thick, add in some more olive oil. Taste and adjust seasonings as desired.
  6. Serve: Enjoy this pasta salad warm, at room temperature, or chilled.

Recipe Notes

Recipe inspired by the lovely Deliciously Ella.

Every 3 ounces of arugula is equal to about 4 big handfuls.

Nutrition

Here's what we've got: pillowy almond flour gnocchi coated in fragrant pesto and tossed with garlic sautéed vegetables and fresh arugula. For the pesto, I tend to use Parsley Pesto, but store-bought basil pesto will work just as well. The vegetables are flexible, so use what you have available. This pasta salad (or is it salad pasta?) can be served warm, at room temperature, or cold. Enjoy.

How To MakeDiet Type: Paleo

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Freeze For Not recommended

Best by 3-5 days


Shopping List
  • 6 servings grain-free gnocchi (fresh or frozen)
  • 3/4 cup prepared pesto
  • 3 ounces arugula
  • 1/2 large bell pepper, seeds removed
  • 1 small to medium zucchini
  • 1 cup broccoli florets
  • 1/2 red onion
  • 3 garlic cloves, chopped
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil (plus more for drizzling)
  • 1/2 teaspoon salt
  • pepper, to taste

Instructions
  1. Step 1: Cook the gnocchi according to package directions. After draining, I recommend lightly sautéing the gnocchi in a little cooking oil to crisp the sides and give a firmer texture. Set aside.
  2. Step 2: Chop the zucchini, bell pepper, onion, and broccoli into very small 1/2" inch pieces. Set aside.
  3. Step 3: Heat the olive oil over medium-high heat in a wide skillet. Once warm, add the garlic and cook for 30 seconds to 1 minute. Once it starts looking a bit golden, add in the chopped zucchini, bell pepper, onion, and broccoli. Sprinkle with half of the salt and cook until the vegetables have softened, stirring often, for 6 to 8 minutes.
  4. Step 4: Turn off the heat and add the cooked gnocchi and pesto to the vegetables. Stir everything to combine. Set aside.
  5. Step 5: Place the arugula in a large bowl. Add the pasta mixture, lemon juice, remaining salt and pepper, and toss to combine. If the pesto was a little thick, add in some more olive oil. Taste and adjust seasonings as desired.
  6. Serve: Enjoy this pasta salad warm, at room temperature, or chilled.

Recipe Notes

Recipe inspired by the lovely Deliciously Ella.

Every 3 ounces of arugula is equal to about 4 big handfuls.

Nutrition

Here's what we've got: twirly hearts of palm pasta coated in fragrant pesto and tossed with garlic sautéed vegetables and fresh arugula. For the pesto, I tend to use Parsley Pesto, but store-bought basil pesto will work just as well. The vegetables are flexible, so use what you have available. This pasta salad (or is it salad pasta?) can be served warm, at room temperature, or cold. Enjoy.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
  • 6 servings hearts of palm pasta
  • 3/4 cup prepared pesto
  • 3 ounces arugula
  • 1/2 large bell pepper, seeds removed
  • 1 small to medium zucchini
  • 1 cup broccoli florets
  • 1/2 red onion
  • 3 garlic cloves, chopped
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil (plus more for drizzling)
  • 1/2 teaspoon salt
  • pepper, to taste

Instructions
  1. Step 1: Drain and rinse the hearts of palm very well. Set aside.
  2. Step 2: Chop the zucchini, bell pepper, onion, and broccoli into very small 1/2" inch pieces. Set aside.
  3. Step 3: Heat the olive oil over medium-high heat in a wide skillet. Once warm, add the garlic and cook for 30 seconds to 1 minute. Once it starts looking a bit golden, add in the chopped zucchini, bell pepper, onion, and broccoli. Sprinkle with half of the salt and cook until the vegetables have softened, stirring often, for 6 to 8 minutes.
  4. Step 4: Turn off the heat and add the drained palm noodles and pesto to the vegetables. Stir everything to combine. Set aside.
  5. Step 5: Place the arugula in a large bowl. Add the pasta mixture, lemon juice, remaining salt and pepper, and toss to combine. If the pesto was a little thick, add in some more olive oil. Taste and adjust seasonings as desired.
  6. Serve: Enjoy this pasta salad warm, at room temperature, or chilled.

Recipe Notes

Recipe inspired by the lovely Deliciously Ella.

Every 3 ounces of arugula is equal to about 4 big handfuls.

Nutrition

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Pasta Salad with Veggies and Pesto

PT25M 1 (16 ounce) box rotini/fusilli pasta 3/4 cup prepared pesto 3 ounces arugula 1/2 large bell pepper, seeds removed 1 small to medium zucchini 1 cup broccoli florets 1/2 red onion 3 garlic cloves, chopped 3 tablespoons lemon juice 2 tablespoons olive oil (plus more for drizzling) 1/2 teaspoon salt pepper, to taste Gluten Free Paleo Vegan Low-Carb 6 Servings Ingredients:

6 Servings

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