Broccoli-pesto pasta salad by Mama Steph

pesto

🥗Healthier: avocado

💰Cheaper: homemade pesto

Avocado provides creaminess with healthier fats.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor without dairy.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds are less expensive and nut-free.

feta cheese

🥗Healthier: tofu

💰Cheaper: ricotta cheese

Tofu provides a similar texture with fewer calories.

Cook pasta according to package instructions until al dente; drain and rinse under cold water.

Blanch broccoli in boiling water for 2 minutes; transfer to ice water to stop cooking.

In a large bowl, combine cooked pasta, blanched broccoli, and cherry tomatoes.

In a separate bowl, mix together pesto and crumbled feta cheese.

Pour the pesto and feta mixture over the pasta and broccoli; toss to combine thoroughly.

Taste and adjust seasoning if necessary.

Chill in the refrigerator for at least 30 minutes before serving.

Serve cold or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens