Broccoli Pasta Salad
Ingredients
The salad
-
7
oz
dry spelt rotini pasta
-
6
cups
small broccoli florets
-
2
medium
carrots, diced
-
1
red bell pepper
chopped
-
¼
cup
dried cranberries
-
¼
cup
roasted pumpkin seeds
The dressing
-
2
cloves
garlic, minced
-
½
cup
vegan mayonnaise
-
3
tbsp
extra-virgin olive oil
-
2
tbsp
Dijon mustard
-
2
tbsp
apple cider vinegar
-
1
tbsp
pure maple syrup
-
1
tbsp
herbes de Provence
-
1
tbsp
nutritional yeast
-
1
tsp
salt
-
¼
tsp
cayenne pepper
Instructions
- Cook the pasta in salted boiling water according to package instructions.
- Chop the broccoli and place florets in a large colander.
- When the pasta is cooked, pour it over the broccoli along with the cooking water and let it sit for a few minutes.
- While waiting, combine all dressing ingredients in a measuring cup and whisk until combined.
- Transfer the pasta and broccoli to a mixing bowl and add carrots, bell peppers, cranberries, and pumpkin seeds.
- Pour the dressing over the salad and toss gently until combined.
- Serve immediately or let it sit for a few hours to meld flavors.
Nutrition Facts (estimated)
Servings
6
Calories
415
Total fat
23g
Total carbohydrates
44g
Total protein
10g
Sodium
612mg
Cholesterol
0mg
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