Pesto Pasta Salad with Sun Dried Tomatoes

This easy summer salad can be served hot to cold. Choose your favorite short pasta and a homemade or store-bought pesto sauce. It's ready in no time and works great for leftovers!

Course Side Dish

Cuisine American

Keyword Pasta Salad, Pesto Sauce

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 268kcal

Ingredients

1 16 oz box rotini, or bowtie pasta
1 cup pesto sauce
1 can chickpeas
1/2 cup sun-dried tomatoes chopped
1/2 cup shredded parmesan cheese
1 head broccoli florets
1 tbsp olive oil
Fine sea salt and pepper to taste
1/2 lemon (optional)

Instructions

Heat the oven to 400 degrees F. Wash and dry the broccoli, then cut into small florets. Arrange in a single layer on a baking sheet and drizzle with the olive oil. Season with salt and pepper to taste. Roast 10 minutes on high heat or until the edges begin to brown and the broccoli is cooked to your preference.
While the oven is preheating, bring a large pot of water to a boil. Once boiling, add the pasta and cook until al dente, about 8-10 minutes depending on your pasta shape.
Meanwhile, chop the sun-dried tomatoes and drain and rinse the chickpeas. Set aside until ready to combine.
Once pasta is cooked, drain and add to a large mixing bowl. Remove the broccoli from the oven and allow to cool slightly. Add to the mixing bowl with the pesto sauce, sun-dried tomatoes, and chickpeas. If using lemon, squeeze over the top, being careful not to include the seeds. Gently fold together to combine all ingredients.
Top with parmesan cheese just before serving. Serve warm, or chill until ready to serve.

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