Tuscan Pasta Salad

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This salad is my version of one of my favorite pasta salads from a popular pizza joint in Albuquerque, New Mexico. The pizza place is Saggio’s, and if you lived in Burque for even a little bit of time, you know about Saggio’s. It was especially popular with the UNM students since it was across the street from campus. Cheap and delicious pizza, salad, pastas, calzones, and desserts in between classes, is exactly what college kids needed to make it through the day. I haven’t eaten there since leaving NM like nine years ago, but I always got a slice of pepperoni and green chile pizza and this pasta salad. I know everything they make is great, but I craved this salad on a regular, so I never ordered anything else.

Since I recreated my favorite Souper Salad corn pasta salad awhile back that you can find here, I decided to make this one since it’s been years since I’ve eaten it. It’s so basic to make that it almost doesn’t even need a recipe, but here it is. This can be made in advance, which I normally recommend with anything you want the ingredients to marry together. Perfect for potlucks, parties, picnics, or any event where you might need it to sit out for a while.

Let me know in the comments below if you have had the original Saggio’s Tuscano pasta salad and what you think of it. If you make mine, I want to hear you compare the two.   

Thanks for reading,

Jessica

Tuscan Pasta Salad

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Yield: 5-7

Author: Jessica Morton

Prep time: 10 MinCook time: 12 MinTotal time: 22 Min

Ingredients

• 1-16 ounce organic brown rice penne pasta (I use TJ’s, but you can use any penne pasta)
• ¼ c shredded vegan parm (I love Violife)
• 4 ½ cups chopped broccoli heads
• 2 ½ cups tomatoes, diced (I used Kumato brown tomatoes for this recipe)
• ½-¾ cup TJ’s vegan kale pesto (sub out any vegan pesto here)
• 2 TBSP minced garlic
• Salt and fresh cracked pepper to taste
• Drizzle olive oil
• Optional garnish with hemp seeds, pine nuts, and more shredded parm

Instructions

1. Boil the pasta by the instructions on the package and set aside to drain when done.
2. Chop the tomatoes, broccoli, and garlic up and set aside. If making your pesto from scratch, make it here.
3. Grate the block of Violife parmesan and set aside.
4. Toss the pasta, pesto, veggies, cheese, and garlic in a large bowl and mix well.
5. Season with salt and pepper to taste.
6. Serve garnished with hemp seeds, pine nuts, shredded parmesan, or nutritional yeast.
7. Best served cold and makes great leftovers over the week.

Notes:

**Cook time is an estimate for the pasta cook time. Cook whatever pasta you use per the package instructions. Great served cold or as leftovers.

Keeps in the fridge for up to a week.

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