Broccoli Pasta Salad

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Looking for a fresh and tasty addition to your meal plans? Consider making a broccoli pasta salad. This dish combines the vibrant flavors of broccoli with the heartiness of pasta, creating a satisfying and healthy meal option. Packed with nutrients and easy to prepare, it’s perfect for lunch or dinner. Enjoy the texture and taste of each bite, and feel good knowing it’s both delicious and nutritious.

Tool Requirements

To make a tasty broccoli pasta salad, start with a large pot. You’ll need this to cook your pasta.

Keep a colander handy to drain the pasta once it’s done. Make sure it’s big enough to hold all your noodles without spilling them everywhere.

A sharp knife is essential for chopping broccoli and any other veggies you want to add. You’ll also need a cutting board to keep your counter safe from scratches.

For mixing everything together, grab a large mixing bowl. It should be big enough to hold all the pasta, broccoli, and sauce without overflowing. The more space in the bowl, the easier it is to mix.

You’ll need a spatula or a spoon for stirring the ingredients. Either one will work fine, but a spatula can be a bit better for scraping down the sides of the bowl.

Finally, don’t forget a serving dish if you’re planning to share your salad at a gathering. It doesn’t have to be fancy—just something large enough to hold all that deliciousness.

Preparing The Ingredients

First, gather your broccoli, the star of this dish. You’ll need about 2 cups of small broccoli florets. Wash them well under cool water.

Next, get your pasta. Choose a short type like rotini or penne. Cook 2 cups according to the directions on the package, then let it cool.

Chop up red onion and cherry tomatoes. You’ll need half a red onion finely diced and about a cup of cherry tomatoes cut in halves. Make your cuts small so they mix well with the other ingredients.

Add a pop of color with bell peppers. You’ll need one small pepper, any color you like. Slice it into thin pieces.

Slice half an avocado into small cubes. Choose a ripe one for extra creaminess.

For a touch of flavor, mince two cloves of garlic. This gives the salad a nice kick.

Prepare a few basil leaves. Stack them, roll, and slice into thin strips.

Get ready pine nuts by toasting them lightly in a dry pan. This step takes just a couple of minutes over medium heat until they’re golden brown.

Finish with a simple dressing. Mix together olive oil, lemon juice, salt, and pepper. This will bring all the flavors together nicely.

Serving Suggestions

• Serve your broccoli pasta salad chilled for the best taste. The refreshing flavors pop when served cold, especially on warm days. If you prefer, you can also enjoy it at room temperature.
• Pair it with crusty bread or warm, toasted slices. The crunch adds a nice texture contrast to the creamy pasta.
• It’s a great side dish for summer barbecues or picnics. Try serving it alongside grilled vegetables or your favorite plant-based protein.
• For a change, add some toppings like toasted nuts or seeds. They bring an extra crunch and flair to your salad.

Storage Tips

• To keep your pasta salad fresh, place it in an airtight container. Make sure it is completely sealed to lock in the flavors.
• Store the container in the refrigerator. This will keep the salad crisp and stop it from spoiling too quickly.
• Your salad can stay fresh for around 3 to 4 days. This makes it a great option to prepare before a busy week.
• When you want to serve it again, give it a good stir. If it looks a bit dry, just add some extra dressing to freshen it up.
• Avoid freezing your salad. The texture of the broccoli and pasta can change when frozen, making it less appealing.
• When storing, keep your salad away from other strong-smelling foods. This way, your salad will maintain its tasty flavor.

Broccoli Pasta Salad

This broccoli pasta salad is the dish you're looking for! This easy and healthy pasta salad recipe won't take long to make, is delicious, and can be stored easily for later. If you want a vegan pasta salad recipe for lunch, as a side dish, or dinner, try this one out!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Main Course, Salad, Side Dish

Cuisine American

Servings 2 servings

Calories 520 kcal

Ingredients

  

1x2x3x

• 2 cups of small broccoli florets
• 2 cups of rotini or penne pasta
• 1/2 red onion
• 1 cup of cherry tomatoes
• 1 small bell pepper
• 1/2 avocado
• 2 cloves of garlic
• A few basil leaves
• 2 tablespoons of pine nuts
• 2 tablespoons of olive oil
• 1 tablespoon of lemon juice
• Salt and pepper to taste

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Instructions

 

• Gather 2 cups of small broccoli florets and wash them well under cool water.
• Cook 2 cups of rotini or penne pasta according to the package directions, then let it cool.
• Finely dice half a red onion.
• Cut about 1 cup of cherry tomatoes in halves.
• Slice one small bell pepper into thin pieces.
• Cube half an avocado into small pieces.
• Mince two cloves of garlic.
• Stack a few basil leaves, roll them, and slice into thin strips.
• Toast 2 tablespoons of pine nuts lightly in a dry pan over medium heat until golden brown.
• Prepare a simple dressing by mixing together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, salt, and pepper.
• Combine the cooked pasta, broccoli florets, diced red onion, halved cherry tomatoes, sliced bell pepper, cubed avocado, minced garlic, and basil strips in a large bowl.
• Add the toasted pine nuts.
• Pour the dressing over the salad and toss gently to ensure everything is coated nicely.
• Adjust seasoning if needed based on your taste.

Nutrition

Calories: 520kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.