Roast broccoli pasta salad
A quick, easy and refreshing summer dinner.
Adapted from: https://thefirstmess.com/2020/06/24/grilled-broccoli-pepperoncini-pasta-salad-vegan-recipe/
Serves 2
Vegetarian, gluten free possible, vegan possible, dairy free possible
Ingredients
LEMONY OREGANO DRESSING:
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
PASTA SALAD:
150 grams pasta of choice (sub GF if required)
olive oil
salt
pepper
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)
Directions
- Pre-heat the oven to 200C.
- Spread the broccoli out on an oven tray, and toss with olive oil, salt and pepper. Roast for 15-20 minutes until slightly charred.
- Cook the pasta according to the packet instructions. Drain thoroughly and set aside.
- 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.
- 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 :)