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Roast broccoli pasta salad

A quick, easy and refreshing summer dinner.

Serves 2

Vegetarian, gluten free possible, vegan possible, dairy free possible


¼ cup lemon juice
salt and pepper, to taste
1 tablespoon fresh oregano leaves, finely chopped
1 tablespoon nutritional yeast
1 tablespoon water
1 teaspoon agave nectar/cane sugar/sweetener of choice
1 teaspoon Dijon mustard
1 clove of garlic, finely minced
½ cup olive oil, plus extra

150 grams pasta of choice (sub GF if required)
olive oil
1/2 head broccoli, cut into large florets
1 tin chickpeas, drained and rinsed
1 small red onion, finely chopped
½ cup pitted olives, halved
½ cup chopped pepperoncini peppers (about 6 peppers)
1 cup basil leaves, torn
½ cup crumbled feta-style cheese, optional (sub vegan if required)


  1. Pre-heat the oven to 200C.
  2. Spread the broccoli out on an oven tray, and toss with olive oil, salt and pepper. Roast for 15-20 minutes until slightly charred.
  3. Cook the pasta according to the packet instructions. Drain thoroughly and set aside.
  4. Make the dressing: put all the ingredients in a clean, empty jam jar and shake well. Set aside. You'll probably have more than you need for the recipe, but it will keep fine in the fridge.
  5. Assemble the salad by combining all the ingredients in a large bowl. Dress according to taste and serve straight away.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
 Roast broccoli pasta salad in two bowls