Roasted Broccoli Pasta Salad with Hemp Pesto


Happy 1-year birthday! What better way to celebrate this milestone than by embracing the art of wholesome and flavorful cooking? Join us on a culinary journey as we explore the vibrant and nutritious world of Roasted Broccoli Pasta Salad with Hemp Pesto. This delightful dish not only captivates the senses with its colors and textures but also represents a celebration of fresh, nourishing ingredients. Let’s dive into the magic of combining roasted broccoli, perfectly cooked pasta, and a vibrant hemp pesto for a truly memorable feast.


For the Roasted Broccoli:

  1. 4 cups broccoli florets
  2. Two tablespoons olive oil
  3. Salt and pepper to taste
  4. One teaspoon garlic powder

For the Pasta Salad:

  1. 8 ounces (about 2 cups) pasta of your choice
  2. 1 cup cherry tomatoes, halved
  3. 1/2 cup red onion, thinly sliced
  4. 1/4 cup black olives, sliced
  5. 1/4 cup feta cheese, crumbled (optional)

For the Hemp Pesto:

  1. 2 cups fresh basil leaves, packed
  2. 1/2 cup hemp seeds
  3. 1/4 cup grated Parmesan cheese
  4. Two cloves garlic
  5. 1/2 cup extra-virgin olive oil
  6. Juice of 1 lemon
  7. Salt and pepper to taste


Roast the Broccoli:

Preheat the oven to 425°F (220°C).

Toss broccoli florets with olive oil, salt, pepper, and garlic powder.

Spread the broccoli on a baking sheet and roast for 20-25 minutes or until the edges are crispy and golden.

Cook the Pasta:

While the broccoli is roasting, cook the pasta according to package instructions until al dente.

Drain and set aside to cool.

Prepare the Hemp Pesto:

In a food processor, combine fresh basil, hemp seeds, grated Parmesan, garlic, and lemon juice.

Pulse until the ingredients are finely chopped.

With the processor running, gradually pour in the olive oil until the pesto reaches your desired consistency.

Season with salt and pepper to taste.

Assemble the Pasta Salad:

In a large bowl, combine the cooked pasta, roasted broccoli, cherry tomatoes, red onion, black olives, and crumbled feta cheese (if using).

Gently toss the ingredients to distribute them evenly.

Add the Hemp Pesto:

Spoon the freshly made hemp pesto over the pasta salad.

Toss the salad again, ensuring each element is coated in the vibrant green goodness of the pesto.

Chill and Let Flavors Marinate:

Allow the Roasted Broccoli Pasta Salad with Hemp Pesto to chill in the refrigerator for at least 30 minutes.

This gives the flavors a chance to mingle, creating a harmonious and refreshing dish.

Garnish and Serve:

Before serving, garnish the pasta salad with additional hemp seeds, fresh basil leaves, and a sprinkle of Parmesan.

Present the dish on a beautiful platter or in individual bowls.

Pair with a Side or Enjoy Solo:

This pasta salad can be served on its own for a light and satisfying meal or paired with grilled chicken, fish, or your protein of choice.

Store and Enjoy Later:

If you have leftovers, store them in an airtight container in the refrigerator. The flavors often intensify, making the dish even more delightful the next day.

Reflect and Savor:

As you savor the Roasted Broccoli Pasta Salad with Hemp Pesto, take a moment to reflect on the joy of creating a dish that not only delights the palate but also nourishes the body and soul.


Here’s to celebrating your 1-year birthday with a dish that embodies the essence of culinary harmony. The Roasted Broccoli Pasta Salad with Hemp Pesto is a celebration of fresh ingredients, vibrant colors, and delightful flavors. May each bite be a reminder of the joy found in creating wholesome and delicious meals. Here’s to another year of culinary adventures and the discovery of new and delightful recipes!

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