Broccoli Pasta Salad

This vibrant broccoli pasta salad is a refreshing and nutrient-packed dish ideal for warm-weather meals and picnics. Combining crisp green vegetables with gluten-free fusilli pasta, it offers a satisfying texture and colorful presentation.

The highlight of the salad is a creamy, tangy tahini dressing that is completely vegan and mayo-free, delivering rich flavor without heaviness. With fresh basil and pine nuts adding bursts of aroma and crunch, this salad is both wholesome and delicious.

Ingredients

• Small broccoli florets (3 cups): Fresh and tender florets balance texture and vibrant green color for the salad base.
• Cut green beans (1 cup): Adds crisp snap and freshness after a quick blanching process.
• Uncooked gluten-free fusilli pasta (2 cups): Spiral-shaped pasta tosses well and remains firm after cooking to al dente.
• Small zucchini (1), thinly sliced into half moons or spiralized: Adds delicate mild flavor and light crunch to complement the veggies.
• Sliced cherry tomatoes (1 cup): Bursting with sweet juiciness, they lend color and brightness throughout.
• Oil-packed sun-dried tomatoes (4), chopped: Provide a tangy umami punch and chewy texture contrast.
• Fresh basil leaves (8), thinly sliced: Aromatic herb that adds an herbal fragrance and slight peppery notes.
• Pine nuts (1/4 cup): Toasty nutty crunch to sprinkle over at the end for texture variety.
• Sea salt and freshly ground black pepper: To season and enhance the natural flavors of the salad ingredients.
• Extra-virgin olive oil (3 tablespoons): Forms the oily base of the lemon tahini dressing, smooth and fruity.
• Tahini (3 tablespoons): Creamy sesame paste giving richness and a nutty undertone in the dressing.
• Fresh lemon juice (3 tablespoons): Brightens flavors with zesty acidity, with more for squeezing on top if desired.
• White wine vinegar (2 tablespoons): Adds subtle tang and complexity to the dressing.
• Minced garlic clove (1): Sharp pungency that enhances savory notes in the dressing.
• Dijon mustard (1/2 teaspoon): Balances acidity and adds mild heat in the dressing emulsification.
• Maple syrup (1/2 teaspoon): Provides delicate sweetness to balance the dressing’s acidity.
• Water (3 tablespoons): Adjusts dressing consistency for easy drizzling and coating.

Instructions

Make the Lemon Tahini Dressing

Whisk together olive oil, tahini, fresh lemon juice, white wine vinegar, minced garlic, Dijon mustard, maple syrup, sea salt, and water in a small bowl. This dressing is creamy yet light, with balanced tang and nuttiness. Setting it aside allows the flavors to meld for richer taste.

Blanch Broccoli and Green Beans

Bring a large pot of salted water to a boil. Add the broccoli florets and cut green beans, blanching for 1-2 minutes until tender-crisp and vividly green. Immediately transfer the vegetables to a bowl of ice water to halt cooking and preserve color and crunch. Drain thoroughly and pat dry to avoid soggy salad.

Cook the Gluten-Free Fusilli Pasta

In the same pot of boiling salted water, cook the gluten-free fusilli pasta according to package directions until al dente. Rinse under cold water to stop cooking and cool the noodles, which prevents sticking and helps maintain texture when combined with the vegetables.

Combine Salad Ingredients

In a large mixing bowl, toss together the blanched broccoli, green beans, prepared pasta, zucchini slices, cherry tomatoes, chopped sun-dried tomatoes, and sliced basil leaves. Drizzle the salad with the lemon tahini dressing and toss gently to coat every ingredient evenly, allowing the flavors to mingle.

Season and Chill Before Serving

Adjust seasoning with salt, freshly ground black pepper, and additional lemon juice if desired to brighten flavors further. Sprinkle pine nuts on top for crunch, then refrigerate the salad for at least 15 minutes to let the flavors marry. It can be kept in the fridge for up to 2 days while preserving freshness.

Storage Tips

Store this broccoli pasta salad in an airtight container in the refrigerator for up to two days. To maintain freshness and prevent sogginess, avoid adding pine nuts until just before serving.

Serving Suggestions

This salad pairs beautifully with grilled plant-based proteins or seafood for a balanced meal. It’s also a perfect picnic dish or side accompaniment to summer barbecues and outdoor lunches.

FAQs

Can I use regular pasta instead of gluten-free?

Yes, regular fusilli or any pasta of your choice can be substituted if gluten is not a concern.

Is this salad suitable for meal prep?

Absolutely! It holds well refrigerated for up to two days, making it a great option for make-ahead lunches.

What can I substitute for pine nuts?

Chopped walnuts, almonds, or sunflower seeds work well as crunchy alternatives.

Can I add protein to this salad?

Grilled tofu, chickpeas, or cooked chicken may be added to increase protein content.

How do I store leftover dressing?

Keep the tahini dressing in a sealed container in the fridge for up to one week. Stir well before use.

Can I prepare this salad vegan?

Yes, the salad and dressing are completely vegan as written.

What if I don’t have sun-dried tomatoes?

Omit or replace with roasted red peppers for a different but delicious flavor.

Broccoli Pasta Salad

A vibrant broccoli pasta salad with a zesty vegan tahini dressing, perfect for refreshing summer meals or picnics, combining fresh vegetables and gluten-free pasta.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course Salad, vegan

Cuisine Mediterranean

Servings 5 people

Calories 350 kcal

Equipment

• 1 large pot for boiling vegetables and pasta
• 1 large bowl for mixing salad
• 1 small bowl for whisking dressing
• 1 kitchen towel for drying blanched vegetables

Ingredients

  

• 3 cups small broccoli florets
• 1 cup cut green beans
• 2 cups uncooked gluten-free fusilli pasta
• 1 small zucchini thinly sliced and halved or spiralized
• 1 cup sliced cherry tomatoes
• 4 oil-packed sun-dried tomatoes chopped
• 8 fresh basil leaves thinly sliced
• ¼ cup pine nuts
• Sea salt and freshly ground black pepper to taste

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons tahini
• 3 tablespoons fresh lemon juice plus extra for squeezing
• 2 tablespoons white wine vinegar
• 1 garlic clove minced
• ½ teaspoon Dijon mustard
• ½ teaspoon maple syrup
• ½ teaspoon sea salt
• 3 tablespoons water

Instructions

 

• Whisk together olive oil, tahini, lemon juice, white wine vinegar, garlic, Dijon mustard, maple syrup, salt, and water in a small bowl; set aside.
• Bring a large pot of salted water to a boil and prepare a large bowl of ice water.
• Blanch broccoli florets and green beans in boiling water for 1-2 minutes until tender and bright green.
• Immediately transfer vegetables to ice water to cool, then drain and dry on a kitchen towel.
• Cook fusilli pasta in salted boiling water according to package instructions until al dente; drain and rinse with cold water.
• In a large bowl, combine broccoli, green beans, zucchini, cherry tomatoes, sun-dried tomatoes, basil, and pasta.
• Drizzle the dressing over the mixture and toss to combine thoroughly.
• Season with salt, pepper, and additional lemon juice to taste.
• Sprinkle pine nuts on top and chill the salad for at least 15 minutes before serving.
• Store leftovers in the refrigerator for up to two days.

Notes

• Use fresh, organic vegetables for best flavor.
• Substitute pine nuts with walnuts or almonds if preferred.
• The dressing can be prepared days ahead and stored refrigerated.
• Ideal for meal prep and keeps well up to 2 days.