Roasted Broccoli Pasta Salad with Hemp Pesto (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:

Comforting
Flavor-packed
Quick & easy
Versatile
& 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

Roasted Broccoli Pasta Salad with Hemp Pesto (V/GF)

A simple, flavorful, plant-based salad with roasted broccoli, gluten-free pasta, sun-dried tomatoes, and vegan pesto! 10 ingredients, 30 minutes, BIG flavor!
Author Minimalist Baker
Print
Bowls of Broccoli Pesto Pasta Salad made with gluten-free pasta
5 from 38 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 (~1-cup servings)
Course Entrée or Side
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

BROCCOLI

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

PASTA

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

PESTO

  • 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)

FOR SERVING

  • 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)

Instructions

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

Video

Notes

*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 (1 of 8 servings)

Serving: 1 one-cup servings Calories: 224 Carbohydrates: 27.5 g Protein: 7.9 g Fat: 10.2 g Saturated Fat: 1.2 g Polyunsaturated Fat: 2.69 g Monounsaturated Fat: 5.21 g Trans Fat: 0.01 g Cholesterol: 0 mg Sodium: 182 mg Potassium: 358 mg Fiber: 4.2 g Sugar: 3.9 g Vitamin A: 948 IU Vitamin C: 61.39 mg Calcium: 57.18 mg Iron: 1.91 mg

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My Rating:




  1. Lauren says

    Delicious! I used regular wheat pasta (penne), no nut cheese, and I loosely measured the garlic to the recommended ~2 Tbsp since my 4 cloves were pretty mini. So easy and quick with multitasking. I made it to bring for lunch at work, but could not stop snacking on it before I finished packing it away!

  2. Hope says

    Such a great recipe! I left out a little of the oil because I like a thicker pesto, but I followed the rest of the recipe exactly and it turned out great. I also served with a little of her vegan parmesan on top for some extra crunch and nuttiness!

  3. Niya says

    This was very delicious and easy to make! Great hot or cold (I ate it cold most of the time because of the LA heat). Definitely adding it as a staple in my rotation of meals.

  4. Ady says

    this dish fulfilled my pasta craving without the guilt thanks to all the beautiful greens! added some peas, and fresh parm instead of nutritional yeast, super creamy pesto with a hint of lemon, exactly what I was hoping for!

  5. Raquel says

    Love this one! I realized I have been making this with almost a whole box of rotini (16 oz)! Instead of just 1 1/2 cups. And honestly, the recipe still works and tastes amazing with just shy of a pound of pasta. Just FYI for those who also hate to only use a partial box of pasta.

    • Anna says

      This dish is sooooo flavorful, filling, and beautiful! I skipped the hemp seeds, and added 3 extra garlic cloves and a good amount of extra nutritional yeast because that’s just how I do. This was a perfect dish for a 100+ degree summer day!

  6. Amelia says

    This was awesome! I used chickpea rotini and made the nut cheese with cashews. Another MB recipe to add to my favorites :)

  7. Elisa says

    This was a great vegan pesto. I used pine nuts because I had them on hand but I’m curious about the hemp because that would really make for a healthy fat profile. I’ll be returning to this recipe as basil season continues.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Elisa! Pine nuts are also delicious in pesto, but we like the added health perks of hemp seeds in this one =) Let us know if you try it!

  8. Wendy says

    Another fabulous recipe, Dana! We did not make the nut cheese. The pesto is over the top delicious!!! The roasted broccoli is my new favorite way to fix broccoli😍. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed it, Wendy! Thanks so much for the lovely review!

  9. Erin says

    Absolutely delicious! I substituted the cheese, any recommendations on another Nut cheese due to a macadamia nut and walnut allergy?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, what about fresh cherry tomatoes? Otherwise, leave out or maybe sub roasted red peppers or sautéed mushrooms? We haven’t tried with those modifications though. Let us know if you try it!

  10. Ms G says

    So, so delicious! I subbed half of the oil for water, and it worked really well. I didn’t have any fresh garlic on me, so I use granulated garlic and again, it was still so delicious :) Thank you so much for sharing such easy, delicious, healthy AND adaptable recipes. You are so generous and your recipes have been a game changer for me. FIVE BIG STARS!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review! We’re so glad you enjoyed it! xo

  11. Elena says

    This was amazing, tasted great hot or cold. I used sightly less sun dried tomatoes since I didnt have enough and it still turned out amazing. Will use the pesto again in other dishes

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Elena! Thanks so much for the lovely review!

  12. Makayla says

    Super good recipe, full of flavour and just so delicious! One thing I noticed though was that it did not make as much as it said. I did a half batch, which would make four 1 cup servings according to the recipe, but I had about 1 cup of the pesto. So just keep that in mind if you plan on making it. I still highly recommend!

  13. Anna says

    I love this and have made it often. I make it as written and it’s perfect as is — it’s my go-to pesto, goes great with basically any roast veg on hand, and is so good in sandwiches, too.

    Just wondering, when you say it’s not freezer friendly, is that the whole assembled dish? Wondering if I can freeze just the pesto or if there’s some reason that wouldn’t work in this case. Thanks so much!

  14. Alex Austin says

    Made this tonight with the modifications: pine nuts instead of hemp seeds, I ran out of basil so used 1 cup plus 1 heaping tablespoon of dried basil. It was DELICIOUS! So good, my husband and I both loved it. Filling, easy, and light. We actually had more pesto then we needed because it was really strong (possibly because we didn’t’ have enough basil) so that was a plus.

  15. Alexa says

    Incredibly easy and incredibly delicious! I loved how the consistency of the pesto turned out – I will definitly be experimenting with hemp seeds in future pestos. The pasta was even better the next day, the noodles absorbed all the goodness and the pesto got into the all nooks of the broccoli. I only had spaghetti on hand, but I am looking forward to making this again with either fusilli or conchiglie !

  16. Rachel says

    YUM! I made this once and it was so good that I went back to the store and bought double the ingredients so I could eat this all week. THANK YOU FOR THIS!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoy it, Rachel! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  17. Madison says

    Just made this and it was incredibly delicious and incredibly easy!! Made enough for my lunch with enough left over for lunch tmrw! I’m gonna have to buy my own basil plant so i can start making this all the time (its so expensive from the store :( ).

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Madison, we’re so glad you enjoyed it! We find Trader Joe’s tends to have affordable basil- both the whole plants and in a container.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I’d suggest using any other fresh green or herb you can (parsley, cilantro, or even kale!).

  18. Dana says

    Delicious and easy recipe!! Make it with whatever veggies you want. I had asparagus and broccoli and just steamed them because I was short on time. The kids and I loved it so much!

  19. Megan says

    This recipe was delicious and so easy to make! Sometimes it’s a little difficult to convince my boyfriend to eat vegan meals, but even he devoured this recipe. We’ll be making this one again very soon!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Mia. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  20. Monica says

    This looks phenomenal. Big fan of the site!

    Question: Would hemp powder work instead of hemp seed, or would the texture be off? My hope is that it would be okay since it’s all going in the food processor anyway. Cheers!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That should work, it may just take a little more agitating and stirring to encourage it to mix well!

  21. Brooke says

    This was great and so easy!! I doubled the recipe and it was gone, fast. My boyfriend demolished the leftovers before I could. This recipe is going into the regular rotation.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes, we would recommend doing so if they are fully dried. We buy ones that are not in oil, but aren’t completely dry (they are from Trader Joe’s).

  22. Neora says

    Is this store bought vegan pasta?

    Pasta is not vegan most of the time unless you make it yourself with water instead of eggs.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So I’ve found that most dried pasta at the store is actually vegan! It’s generally just made with a grain, salt, and water. The one we recommend is the GF fussili from Trader Joe’s!

  23. Alise says

    This is pretty much what I crave all the time! It’s so good.
    Basil dislikes me, so I substituted 2c basil for 2c kale and it was delightful and I like how nutritious it makes this.
    I make this with homemade pasta and store bought tri colour veggie pasta and it’s delicious no matter what.

  24. Camille says

    Delicious recipe!
    I found it a little too garlicky so i’d use small cloves or 1-2 bigger ones , but other than that, it was a success!

  25. Renée says

    My boyfriend said this might be the “best thing he’s ever had” and that’s really saying something!!

    It’s so deceiving you good!

    I added more lemon juice and a bit of pasta water to make it easier to mix in the pesto. I also did half pine nuts and half hemp! So glorious and healthy.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Renée. We are so glad he enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  26. Corey says

    Hi! This recipe looks amazing! I have a question about the pasta serving size of 1 1/2 cups. The recipe is set for 8 servings (with the broccoli/pesto, etc.), but was wondering if that measurement is off? It seems like a very small amount of pasta for 8 servings. Maybe I’m just a pasta fanatic! Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Corey, you can enjoy more than that if you’d like! A 1 cup serving is about 224 calories, so that would be more of a side portion. Hope that helps!

    • Renee says

      If you type in 10-11 servings in the calculator about the recipe, it gives you roughly what you need for a normal 1 lb bag of pasta.

  27. Bonnie says

    I suspect your site will become my version of ‘Julie & Julia’

    I made this tonight without any substitutions and it was fantastic! Never made pesto before and even my husband who is an amazing cook and cooks almost every day, was impressed. Currently he and I are on different culinary paths- he is all pork belly and steak and I’m not- so I was actively looking for easy, healthy dishes that I could make on my own.

    Glad to have found you. I’ll tag and post my pictures.

    Bonnie

  28. Jenny says

    My husband and I made this last night and couldn’t stop talking about how delicious it was. The fresh pesto is so flavorful and amazing! We used fresh made pasta from the farmers market and it complemented this recipe really well. Can’t wait for the leftovers today! Thank you for always having such delicious recipes on your blog. I started visiting your site when I was trying to learn to cook more things and now most things I make are your recipes.

  29. Linsey says

    Left out the nutritional yeast and this turned out AMAZING. I could see this being good hot or cold! Thanks for another great recipe!

  30. Linsey says

    I made a huge batch of roasted broccoli to use for other meals this week, so didn’t measure out specifically for this recipe. Any idea how much roasted broccoli this recipe would need? Thanks! Excited to finish this up and eat it for lunch tomorrow!

  31. Debra says

    Wow! Loved it and so filling. I used edamame pasta (for the first time) which as really tasty and my meat eating husband said he loved it…..happy days :0)
    Thanks Dana, loving every recipe of yours I have made ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Debra. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  32. Tina says

    Excellent! Halved the recipe first time because i didn’t know if my family would like it. Well it was a hit. Will make a full batch next time. Delicious!

  33. Annie says

    This was so delicious! I served the roasted broccoli and pesto with some quinoa instead of pasta (because I had leftovers to use up) and wilted some spinach through it. The pesto is soooo good and the sun-dried tomatoes add a lovely kick. Sprinkled some of your vegan parmesan on top too. Can’t wait to do it all again tomorrow but with brown rice pasta! Thank you for sharing.

  34. Wendy says

    I realized last minute I didn’t have nutritional yeast. It was still delicious. I used less garlic, like half a clove. We ate it warm as a meal but excited to eat the leftovers cold tomorrow. Thanks for inspiring me to make something besides tacos for dinner.

  35. Tami says

    This has to be the easiest pesto meal to make! So if you’re thinking about it, don’t think just DO IT? Love that it is packed with flavor and nutrients. the addition of sun dried tomatoes ties it together, also I didn’t use much oil, mostly water and it turned out YUMMY!!

  36. Maneesha says

    I made this for dinner last night and loved it!! Hands down best pesto recipe ever! You can’t even tell it’s vegan!

  37. Verity Krall says

    Saw this on Instagram in the morning, headed to the kitchen to make it that evening. Pesto, broccoli and pasta are three of the best things in the world so I knew this would be good! I made my pesto with pine nuts and also skipped the tomatoes and cheese. It turned out great! Adding a generous sprinkle of chilli pulls the whole thing together. A great work lunch box.

  38. David says

    I’m so excited to try this ! I’m new to the world of sun dried tomatoes so I wasn’t sure if they need to be cooked prior to adding. The ones I am able to find are from whole foods and they come in oil. Thanks for the help !

  39. Joan says

    Hello! If I used vegan ricotta (which I believe from Kite Hill is cashew based) would that be the most similar product to the macadamia cheese that would be store available? Thank you!!