Description

Discover a vibrant and easy Broccoli Pasta Salad packed with fresh vegetables, tender pasta, and a tangy natural dressing. This plant-based, flavorful dish combines crunchy broccoli, juicy cherry tomatoes, crisp bell peppers, and fresh herbs tossed in a bright dressing made with olive oil, apple cider vinegar, and vegetarian Worcestershire sauce. Perfect for a quick lunch, side, or potluck, this salad delights with a balance of texture and taste while being customizable to your preferences.

Ingredients

Scale

Salad Ingredients

2 cups medium-size pasta (rotini or penne)
2 cups fresh broccoli florets
1 cup cherry tomatoes, halved
1/2 cup red onion, thinly sliced
1 cup bell peppers (red, yellow, or orange), diced
1/4 cup fresh herbs (parsley or basil), finely chopped

Dressing Ingredients

1/4 cup olive oil (natural)
2 tablespoons apple cider vinegar (natural)
1 tablespoon vegetarian Worcestershire sauce (natural)
1 teaspoon mustard (natural)
1/2 teaspoon natural gelling agent
Salt, to taste
Black pepper, to taste

Instructions

Prepare the Pasta and Broccoli: Boil pasta in salted water according to package instructions until al dente. Add broccoli florets to the pot in the last 2-3 minutes of cooking to blanch lightly. Drain pasta and broccoli and rinse under cold water to stop cooking and preserve color.
Chop and Prepare Vegetables: While pasta and broccoli cool, halve the cherry tomatoes, thinly slice the red onion, dice the bell peppers, and finely chop the fresh herbs. Prepare all vegetables to streamline the salad assembly.
Make the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, vegetarian Worcestershire sauce, mustard, natural gelling agent, salt, and pepper until thoroughly combined to create a tangy, balanced dressing.
Toss the Salad: In a large mixing bowl, combine the cooled pasta, broccoli, chopped vegetables, and herbs. Pour the dressing over the salad and gently toss until evenly coated. Taste and adjust seasoning with additional salt or pepper if needed.
Chill and Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld and enhance the refreshing quality. Serve chilled, garnished with extra fresh herbs or toasted nuts/seeds if desired.

Notes

Use fresh vegetables for optimum flavor and texture.
Do not overcook the pasta – keep it al dente for the best bite.
Rinse pasta and broccoli under cold water to stop cooking and avoid mushiness.
Adjust the dressing acidity and oil ratio to your taste preferences.
Chill the salad before serving to allow flavors to develop.
Use the natural gelling agent sparingly for slightly thicker dressing without overpowering.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizers
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 3g
Sodium: 120mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg

Keywords: broccoli pasta salad, plant-based salad, vegan pasta salad, broccoli salad, healthy pasta salad, quick pasta salad