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Cook the pasta according to packet instructions and allow to cool.
Chop the broccoli into florets, drizzle with a little olive oil and roast at 200’C for 20 minutes or until turning brown at the edges.
For the dressing, stir the yogurt, pesto and olive oil together and grate in the garlic. Finely chop the basil and add to mixture, stirring everything together.
Add the cooled pasta, broccoli and peas to a large salad bowl. Finely chop the sundried tomatoes and add as well.
Pour in the dressing, toss everything together combine and enjoy!