Grilled Broccoli & Pepperoncini Pasta Salad
Ingredients
Lemony Oregano Dressing
-
¼
cup
lemon juice
-
to taste
sea salt and ground black pepper
-
1
tablespoon
fresh oregano leaves, finely chopped
-
1
tablespoon
nutritional yeast
-
1
tablespoon
water
-
1
teaspoon
agave nectar (or other sweetener of choice)
-
1
teaspoon
Dijon mustard
-
1
clove
garlic, finely minced
-
½
cup
extra virgin olive oil, plus extra
Pasta Salad
-
13
oz
shaped pasta of choice (e.g., rotini)
-
1
bunch
broccoli, cut into florets
-
1½
cups
chickpeas (cooked, drained, rinsed)
-
1
small
red onion, finely chopped
-
½
cup
pitted olives, halved
-
½
cup
chopped pepperoncini peppers (about 6 peppers)
-
1
cup
fresh basil leaves, torn
-
½
cup
crumbled vegan soft-style cheese (optional)
Instructions
- Prepare the dressing by combining lemon juice, salt, pepper, oregano, nutritional yeast, water, agave nectar, Dijon mustard, garlic, and olive oil in a jar. Shake well and set aside.
- Preheat the grill to high. Toss broccoli florets with olive oil, salt, and pepper, then grill for about 3 minutes on one side, flip, and grill for another 2-3 minutes until charred. Steam the grilled broccoli for 5 minutes.
- Chop the grilled broccoli and add it to a bowl with cooked pasta, chickpeas, red onion, olives, pepperoncini, basil, and optional cheese. Season with salt and pepper.
- Pour the dressing over the salad and toss to combine. Taste and adjust seasoning if needed. Serve immediately or refrigerate.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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