Spring Vegetable Pasta Salad

  • 11 Ingredients

  • 30 Minutes
  • 4 Servings

Spring Vegetable Pasta Salad
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  • 1 cup Basil Leaves (chopped)

  • 2 cups Kale Leaves

  • 1 Lemon (juiced)

  • 1 Garlic (clove, chopped)

  • 1/2 cup Extra Virgin Olive Oil

  • 1/2 tsp Sea Salt

  • 1/2 cup Sunflower Seeds

  • 2 cups Asparagus

  • 1 cup Frozen Peas (thawed)

  • 1 cup Radishes (sliced into rounds)

  • 4 cups Brown Rice Fusilli, Cooked


  • Create your pesto by combining basil, kale, lemon juice, garlic, olive oil sea salt and sunflower seeds together in a blender or food processor. Blend until smooth.

  • Trim the woody ends from the asparagus. Fill a pot with 2 cups water and a pinch of sea salt. Place on the stove and bring to a boil. Once boiling, reduce to a simmer, add the asparagus and cover. Let cook for 3 minutes. Transfer asparagus out of the water and slice into 1 inch pieces.

  • Bring another pot of water to a boil and cook brown rice fusilli as per the instructions on the package. Once cooked, strain and transfer to a bowl. Add in the asparagus, peas and radishes. Toss well with desired amount of pesto. Divide into bowls and enjoy!

More Protein
Add grilled chicken or roasted chickpeas.