Description

This Healthy Fresh Broccoli Pasta Salad features a zesty, golden dressing that complements the crisp broccoli and tender pasta, offering incredible texture and a burst of vibrant flavor. It's nutrient-dense, perfect for meal prep, and versatile for any occasion.

Ingredients

Scale

12 oz Whole Grain Fusilli or Chickpea Pasta
4 cups Fresh Broccoli Florets
1/2 cup Red Onion, finely diced
1/2 cup Dried Cranberries, juice-sweetened
1/3 cup Toasted Sunflower Seeds or Sliced Almonds
1/2 cup Extra Virgin Olive Oil
3 tbsp Freshly Squeezed Lemon Juice
1 tbsp Raw Honey or Pure Maple Syrup
Garlic, minced, to taste
Sea Salt, to taste
Black Pepper, to taste

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Instructions

Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add your whole grain or chickpea pasta and cook until just al dente
Prepare the Broccoli: Chop your fresh broccoli into small florets
Blanch (Optional): Drop the florets into the boiling pasta water for the last 60 seconds of cooking, then plunge into an ice bath
Whisk the Dressing: In a small bowl, combine the olive oil, lemon juice, honey, garlic, salt, and pepper. Whisk until emulsified
Combine Ingredients: In a large mixing bowl, combine the cooled pasta, broccoli, red onion, cranberries, and sunflower seeds
Toss and Marinate: Pour the dressing over the salad and toss until everything is well coated
Chill: Let the salad rest in the refrigerator for at least 30 minutes before serving

Notes

For a vegan option, replace honey with maple syrup.

To make it gluten-free, use lentil or chickpea pasta.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 310 kcal
Sugar: 8g
Sodium: 150mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 7g
Protein: 9g
Cholesterol: 0mg