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Skinny Roasted Vegetable Pesto Pasta Salad

  • Author: Kathy Carmichael
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes

Description

Pesto without nuts, or oil is possible and delicious. Add a bunch of nutrient dense greens, a little pasta, and you have Skinny Roasted Vegetable Pesto Pasta Salad.


Scale

Ingredients

Pasta:

  • 8 ounces whole grain Italian¬†Cavatelli pasta, or any pasta of choice (gluten-free works as well)

Oil-Free Pesto:

  • 1 1/2cup tightly packed fresh basil leaves. The more the merrier.
  • 1 garlic clove, minced
  • 1 15 ounces can navy/cannellini beans (1.5 cups); rinsed and drained
  • 1/4 cup water
  • 1/4 cup nutritional yeast
  • the juice of 2 lemons
  • 1 teaspoon sea salt

Roasted Vegetables:

  • 1/2 large Red Onion (1 cup) sliced
  • 1 ¬†13 3/4can artichoke hearts, drained cut into bite sized pieces
  • 1 1/2 tri-colored grape tomatoes (or regular grape tomatoes)
  • Balsamic Vinegar for drizzling

Other Ingredients:

  • 3 cups chopped kale, stem removed
  • 3 cup Brussel Sprouts, shredded (8 ounce bag)
  • 1/2 cup Kalamata Olives, chopped
  • Basil for garnish

Instructions

Pasta:

  • Cook pasta according to box/bag directions
  • Drain and run cold water over noodles until room temperature

Roasted Vegetables:

  • Pre-heat oven to 425 degrees
  • Place tomatoes, artichokes, and red onions on a baking sheet lined with a silicone mat or parchment paper
  • Drizzle Balsamic Vinegar over vegetables

  • Roast for 30 minutes
  • Remove from oven and let cool completely

Oil-Free/Nut-Free Pesto:

  • Place all ingredients in a high speed blender.
  • Blend until smooth
  • Set aside

Other Ingredients:

  • Remove stem from kale and chop into bite sized pieces; place in a large bowl
  • Using a food processor or a hand grater, shred Brussel Sprouts; add to kale
  • Add cool noodles
  • Add cool roasted vegetables
  • Add 1/2 cup Kalamata olives
  • Add Pesto

  • Stir with a large spoon to coat
  • The longer the Kale and Brussel sprouts are in the pesto, the softer and better they get
  • Refrigerate for a few hours before serving.
  • Stir again.
  • Garnish with basil leaves

 

 


Keywords: no oil, no nuts, pesto, skinny pasta salad, vegan, kale, Brussel Sprouts