Penne Pasta Salad with Broccoli and Basil Pesto

This pasta salad combines penne and broccoli with mozzarella, grape tomatoes, mixed greens, and a blended basil pesto.

By Sam SchoolerHeated Social Club

Ingredients

• ¼ cup almonds
• 2 crowns broccoli
• 1 small pkg fresh basil
• 1 (8 oz) pkg fresh mozzarella cheese
• 2 cloves garlic
• 2 pints grape tomatoes
• 2 lemons
• ½ cup nutritional yeast flakes
• 10 oz penne pasta
• 1 (5 oz) pkg spring mix (mixed greens)
• ½ tsp black pepper
• 2 tbsp extra virgin olive oil
• 1 tsp + 1 tsp salt, divided
• ¼ cup water

Instructions

1. 1. 1

      Half-fill a large pot with hot tap water. Cover the pot and bring the water to a boil. Uncover the pot, add salt and pasta, stir for a few seconds, and cook until the pasta is almost done, about 6 minutes.

      • 1 tsp salt
      • 10 oz penne pasta
   2. 2

      Meanwhile, wash and dry the fresh produce. Skip washing the mixed greens if they are pre-washed.

      • 2 crowns broccoli
      • 2 lemons
      • 1 small pkg fresh basil
      • 2 pints grape tomatoes
      • 1 (5 oz) pkg spring mix (mixed greens)
   3. 3

      Cut the mozzarella into a small dice. Place it in a large bowl and set the bowl aside.

      • 1 (8 oz) pkg fresh mozzarella cheese
   4. 4

      Separate the broccoli into bite-sized florets and cut the stems into smaller pieces.

   5. 5

      When the pasta is almost done, add the broccoli to the pot. Continue cooking, stirring occasionally, 3-4 minutes more, until the pasta reaches the desired firmness and the broccoli is tender.

   6. 6

      Meanwhile, peel the garlic and place it in a blender.

      • 2 cloves garlic
   7. 7

      Zest and juice the lemons into the blender with the garlic.

   8. 8

      Remove the basil leaves from the stems. Add the basil, nutritional yeast, almonds, water, oil, salt, and pepper to the blender. Blend on high for 1-2 minutes, until very smooth. Add the blended pesto to the bowl with the mozzarella.

      • ½ cup nutritional yeast flakes
      • ¼ cup almonds
      • ¼ cup water
      • 2 tbsp extra virgin olive oil
      • 1 tsp salt
      • ½ tsp black pepper
   9. 9

      When the pasta and broccoli are done, drain them. Rinse them under cold water to cool, then add them to the bowl with the mozzarella and pesto.

   10. 10

       Halve the tomatoes. Add them and the mixed greens to the bowl, then stir to combine the pasta salad.

   11. 11

       Divide the pasta salad between plates or bowls to serve.

Nutrition per serving

Nutrition is per serving. Values have not been recalculated.