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Broccoli Pasta Salad – 2 Variations Recipe

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4.3 from 6 reviews

This Broccoli Pasta Salad features two vibrant variations combining fresh vegetables, gluten-free pasta, and flavorful dressings. The original version highlights a creamy poppy seed dressing with grapes, toasted pecans, and vegan feta cheese, while the Instagram-inspired variation uses a smooth tahini-based dressing with sautéed asparagus and fresh herbs. Both salads can be prepared quickly and chilled for a refreshing, nutritious meal perfect for lunch or a light dinner.

Ingredients

Original Broccoli Salad

  • 8 oz dried gluten-free pasta
  • 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 Creamy Poppy Seed Dressing (see below)

Creamy Poppy Seed Dressing (Original)

  • 1/2 cup plain dairy-free/vegan yogurt
  • 1/4 cup apple cider vinegar
  • 1/4 cup pure maple syrup
  • 1/2 tablespoon olive oil or avocado oil
  • 1 teaspoon poppy seeds (optional)
  • Salt and black pepper to taste

Instagram/TikTok Version

  • 8-10 oz dried gluten-free pasta
  • 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 tablespoons fresh chopped herbs of choice (parsley or chives), for topping
  • 1 avocado
  • 1/4 cup tahini (or preferred runny nut/seed butter)
  • 2 garlic cloves
  • 2 tablespoons nutritional yeast
  • 1 tablespoon chopped fresh chives
  • 1/2 lemon, juiced
  • 1 teaspoon pure maple syrup or preferred liquid sweetener
  • 1/2 teaspoon salt, or to taste
  • Black pepper, to taste
  • 1-2 teaspoons oil for sautéing asparagus

Instructions

  1. Cook the pasta: For both versions, cook the gluten-free pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and set aside.
  2. Prepare Original Dressing: In a resealable jar, combine the dairy-free yogurt, apple cider vinegar, maple syrup, olive oil, poppy seeds, salt, and black pepper. Shake well until fully combined and creamy. Set aside.
  3. Assemble Original Salad: In a large mixing bowl, combine the cooked pasta, chopped broccoli, red onion, cucumber, radishes, and half of the vegan feta. Pour the creamy poppy seed dressing over the mixture and toss well to coat everything evenly. Season with salt and pepper as needed. Cover and chill in the refrigerator for at least one hour to meld flavors.
  4. Add Toppings to Original Salad: Before serving, toss in the halved grapes, toasted pecans, dried cranberries, and the remaining vegan feta. Mix gently to distribute the toppings.
  5. Meal Prep for Original Salad: Divide the salad into lunch containers and store in the refrigerator for up to 4 days for convenient grab-and-go meals.
  6. Prepare Instagram/TikTok Dressing: Place avocado, tahini, garlic cloves, nutritional yeast, fresh chives, lemon juice, maple syrup, salt, and pepper into a blender or food processor and blend until smooth. Add a little water if necessary to achieve a creamy, pourable consistency. Taste and adjust seasoning.
  7. Sauté Asparagus: In the same pot or a pan used for the pasta, heat 1-2 teaspoons of oil over medium heat. Add the chopped asparagus and sauté for 3-4 minutes until tender but still vibrant green. Remove from heat and set aside.
  8. Assemble Instagram/TikTok Salad: In a large bowl, combine the cooked pasta, finely chopped broccoli, cucumber, and the sautéed asparagus. Pour the tahini-based dressing over the salad and toss thoroughly to coat all ingredients. Season with salt and pepper to taste. Cover and chill in the refrigerator for at least an hour for best flavor development.
  9. Serve Instagram/TikTok Salad: Before serving, top with fresh chopped parsley or chives. Serve immediately or keep chilled until ready to eat.

Notes

  • Both salad versions are gluten-free with gluten-free pasta used.
  • The vegan feta cheese can be substituted with any preferred dairy-free cheese or omitted for a fully vegan and dairy-free version.
  • For the homemade creamy poppy seed dressing, shaking it well is essential to emulsify the ingredients.
  • Sautéing the asparagus quickly ensures it retains a bright color and crisp texture.
  • Salads taste best after chilling for at least one hour, allowing flavors to meld.
  • Store salads in airtight containers in the fridge and consume within 4 days for optimal freshness.
  • The Instagram/TikTok version is completely dairy-free and vegan.
  • You can adjust sweetness and acidity in dressings by varying maple syrup and vinegar or lemon juice according to taste.

Find it online: https://marthatasty.com/broccoli-pasta-salad-2-variations-recipe/