9-29 Quinoa Pasta Salad 2.jpg

Time: 20 mins
Servings: 4


Broccoli Pesto
¾ cupPacked Basil
⅓ cupParmesan Cheese
1/4 tspSalt
½ tspFresh Cracked Pepper
½ cupExtra Virgin Olive Oil
4 ozAsparagus
1 bunchBroccoli Florets
Pasta Mix
1/4 cupRoasted Peppers
2 TblsSliced Sun Dried Tomatoes
1/3 cupSliced Sweet Onion
1 TblsSliced Kalamata Olives
½ unitChopped Avocado
to tasteFreshly Grated Parmesan Cheese


  • Take 2 quarts of water and bring it to a boil and add a couple of pinches of salt to the water. Once the water comes to a boil, add the pasta and cook for 8 minutes, and then add it to ice water to prevent from cooking any further
  • Preheat the grill to medium high heat. Season your chicken breast with salt and pepper on each side, and grill about 3 to 4 minutes on each side. Set aside and let it rest before slicing
  • In a food processor, add the basil, parmesan cheese, broccoli florets, salt, pepper, garlic, and begin to purée while slowly drizzling on the all of oil. If the mixture looks too thick, add more olive oil to desired consistency
  • Once the pasta is cooked and chilled, in a bowl add 1/3 cup of pesto, kalamata olives, sun-dried tomatoes, onions, roasted red peppers, avocado, basil, some parmesan cheese and toss till the pasta salad mixture is incorporated
  • Placed a salad in a bowl or plate desired, drizzle some extra-virgin olive oil and your sliced chicken. 

Bon Appétit & Enjoy