For this Broccoli Pasta Salad The broccoli is roasted in the oven with buttermilk dressing. This gives you wonderful aromas, which are complemented by fresh herbs and spring onions. This is what distinguishes this healthy pasta salad from conventional pasta salads. I also made a light creamy dressing with it. This is significantly healthier than a mayonnaise or Ranch-Dressing. The buttermilk ensures the creamy consistency. In addition, the Pasta salad with broccoli the roasted walnuts give it a crunchy nut flavor. And walnuts go well with broccoli in terms of taste!
Contents
A healthy pasta salad that also works vegan
The result is a delicious broccoli pasta salad that is perfect as a side dish for barbecues or picnics. It’s handy because you can prepare it in advance, and it’s packed with good nutrients that make pasta salad so healthy. And if you want a vegan pasta salad, you can simply make a lemon tahini dressing with it. You can find the right tahini dressing recipe in the archive.
Recipe for a delicious broccoli pasta salad without mayonnaise
This recipe is a further development of my winter pasta salad, which has a similar dressing. Because it is also full of roasted vegetables and I recommend the recipe if you want a lot of vegetables in your pasta salad. It’s also one of my favorites. And if your more ideas for a creamy one Pasta salad without mayo then you should try my tahini-ceasar dressing. You definitely like it!
Tips for a healthy pasta salad
The right ratio of pasta to vegetables: I have more vegetables than pasta in this pasta salad with broccoli. After all, broccoli is the main ingredient.
The right pasta: When choosing the pasta, I recommend wholemeal pasta or gluten-free pasta to fall back on. But there are also more types of pasta that can do without wheat flour.
Healthy Ingredients: To make a pasta salad healthy, you need more healthy ingredients. I like to use nuts and grains. This actually applies to every salad, because in addition to flavor, they also add a lot of texture and natural healthy nutrients to the dish. Finally, a balanced mix of plant-based ingredients is the key to a healthy diet.
The dressing: Instead of one higher calorie Mayo dressing, which is often used in pasta salads, I recommend a creamy buttermilk dressing with fresh herbs. And of course you should definitely avoid industrially processed ready-made dressings. In my delicious dressing I add grated lemon peel, freshly squeezed lemon juice and some Japanese rice vinegar. This is what makes the dressing so tangy and tangy.
There are a lot of healthy ingredients in this pasta salad
- Broccoli roasted in the oven – When you roast the green vegetables they develop a sweet aroma and they also caramelize around the edges. The salad also has a unique texture.
- The pasta – I like fusilli spiral pasta best. Because of their shape, they absorb the dressing very well.
- Spring onions – They give the salad a mild aroma and of course a lot of good nutrients.
- Walnuts – Aside from the extra crunch, give that healthy pasta salad also a delicious nut flavor.
- The creamy buttermilk dressing with herbs – There are delicious fresh herbs in early summer. In this case, it’s basil, flat leaf parsley, and tarragon. They give the dressing a fresh and spicy aroma.
Do you fancy more recipes for pasta salads?
Then try one of these delicious recipes:
Or take a look at the pasta salad recipes in my archive!
Broccoli pasta salad with buttermilk dressing
A recipe for a healthy broccoli pasta salad with buttermilk dressing. The perfect side dish for barbecues or picnics with sweet roasted broccoli.
For the buttermilk dressing:
-
200
ml
Organic buttermilk -
2
THE
Extra virgin olive oil -
Lemon peel
finely grated from 1 organic lemon -
1
THE
Lemon juice
freshly squeezed -
1
TL
Unspiced rice vinegar
(Japanese) -
1/2
TL
Sea-salt,
or more to taste -
Freshly ground black pepper,
to taste -
1
Small bunch of flat-leaf parsley,
chopped up -
A big handful of basil leaves
cut small -
1
TL
Fresh tarragon
finely chopped (optional)
For the salad:
-
250
g
Dry pasta
(z.B. Fusilli) -
2
Little heads of broccoli,
cut into small pieces (300 g cut) -
1
THE
Extra virgin olive oil -
2
Spring onions,
chopped up -
30
g
Lightly roasted walnuts,
roughly chopped
-
Preheat the oven to 220 ° C and line a baking sheet with parchment paper.
-
Roll the broccoli florets in olive oil (1 tbsp) and lay them out evenly on the prepared baking sheet (do not put them too close together).
-
Put the baking sheet in the oven and roast until the broccoli can be pierced easily with a fork and the edges are lightly brown (10-12 minutes).
-
In the meantime, cook the pasta and prepare the dressing. Cook the pasta in boiling salted water until al dente (according to the package instructions). Pour the pasta water over a sieve and rinse the pasta well with cold water so that it does not continue to boil. Shake off the drop of water well.
-
Mix the dressing ingredients (buttermilk, olive oil, lemon peel, lemon juice, rice vinegar, sea salt and pepper) in a medium-sized bowl. Add the herbs and mix. Season to taste and, if necessary, season with salt.
-
Place the pasta in a large serving bowl and spread the dressing over it. Mix well. Add the other ingredients (spring onions, roasted broccoli, walnuts) and mix. Season with salt and pepper if necessary.
-
Enjoy!
- This broccoli pasta salad is also easy to prepare vegan. Then leave out the buttermilk dressing and make a tahini dressing. I have several tahini dressing recipes for you. Or you mix tahini, lemon juice, olive oil and crushed garlic. Then add salt and dilute with water.
- You can get the unseasoned Japanese rice vinegar in the Asia shop or online (e.g. Japanese rice vinegar from Otafuku.
For a relaxed atmosphere in the kitchen, I recommend my personal one
Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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