Vegetable Pasta Salad



By: Grace Iberle, RDN, LDN, CHC, CPT


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) 

4 cups Brown Rice Fusilli (cooked. Option to try whole grain, chickpea, lentil pasta. ) 

1 cup Radishes (sliced into rounds)


  1. 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.

  2. 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.

  3. 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.

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