Broccoli Pasta Salad - 2 Variations
This Broccoli Pasta Salad is the perfect easy side dish for summer barbecues, potlucks and picnics. With two delicious variations to choose from with fresh broccoli, crispy cucumber and either red grapes, pecans, feta, dried cranberries tossed in a creamy homemade Poppyseed dressing or with a creamy avocado dressing. Gluten-free, vegan, dairy-free with grain-free paleo-friendly options.
Ingredients
Original Broccoli Pasta Version
- 8 oz dried gluten-free pasta , use any gluten-free or grain free pasta brand you like, but if you are paleo these from Jovial, or Almond Love for Keto or Cappello's grain-free pasta. If you are looking for a chickpea or lentil based pasta, you can use Banza pasta shells that are made with chickpeas.
- 3 cups broccoli florets , chopped into small pieces
- 2 cups grapes , cut into halves
- 1/3 cup chopped red onion
- 1/3 cup chopped cucumbers
- 1/4 cup sliced radishes
- 1/3 cup crumbled vegan feta , divided - we like Violife
- 1 cup toasted pecans chopped
- 1/4 cup dried cranberries
- 1 cup Primal Kitchen Ranch Dressing OR Homemade Dressing below
For the Original Dressing: Creamy Poppy Seed
- 1/2 cup plain dairy-free / vegan yogurt , we like Kitehill plain almond milk yogurt or Culina Plain and Simple.
- 1/4 cup apple cider vinegar
- 1/4 cup pure maple syrup , or use your favorite sticky liquid sweetener such as Lakanto sugar-free maple syrup, date syrup, coconut flower nectar syrup, liquid monk fruit or honey if not vegan.
- 1/2 tablespoon olive oil OR avocado oil
- 1 teaspoon poppy seeds , optional
- salt and black pepper to taste
For the Instagram / TikTok Version
- broccoli florets , use any gluten-free or grain free pasta brand you like, but if you are paleo these from Jovial, or Almond Love for Keto or Cappello's grain-free pasta. If you are looking for a chickpea or lentil based pasta, you can use Banza pasta shells that are made with chickpeas.
- 2-3 cups broccoli florets (about 1 head) , finely chopped.
- 1/2 cup chopped cucumbers
- 1/2 cup chopped asparagus , (woody ends removed)
- 1-2 tbsp fresh chopped herbs of choice (parsley or chives) , for topping
Instagram / TikTok Version - Avocado Dressing
- 1 avocado
- 1/4 cup tahini , can also sub with preferred runny nut / seed butter of choice
- 2 garlic cloves
- 2 tbsp nutritional yeast
- 1 tbsp chopped fresh chives
- 1/2 lemon
- 1 tsp pure maple syrup , or preferred liquid sweetener of choice
- 1/2 tsp salt , or to taste
- black pepper , to taste
Instructions
For the original broccoli salad version
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Cook the pasta according to package directions. Drain and rinse with cold water. Set aside.
For the Original Dressing: Creamy Poppy Seed
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Combine all the ingredients together in a resealable jar. Shake well and set aside.
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In a large mixing bowl, add the cooked pasta, broccoli, red onions, cucumber, radishes and half of the feta to the bowl. Pour in the dressing and toss evenly coat. Season as needed with salt and pepper.
Cover bowl and chill in the fridge for at least an hour. Toss in grapes, pecans, cranberries and more crumbled feta before serving.
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For meal prep: Divide salad into lunch containers. Store in fridge for up to 4 days.
Instagram / TikTok version
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In a large pot, cook the pasta according to package directions. Drain and rinse with cold water. Set aside.
Using the same pot / pan, add 1-2 tsp oil heat. Add the asparagus and sauté for 3-4 minutes, or until tender but still bright green. Set aside.
Place all the dressing ingredients into a blender/food processor and blend until smooth. Add a bit more water if needed. Taste and season with salt and pepper.
In a large bowl add the pasta, broccoli, cucumber and sautéed asparagus.
Add the dressing and toss evenly to coat. Season as needed with salt and pepper. Cover bowl and chill in the fridge for at least an hour.
Top with fresh chopped parsley / chives and optional toppings before serving. Serve immediately or cover and chill in the fridge.