Roasted Broccoli Pasta Salad
Fresh with lemon vinaigrette, this roasted broccoli pasta salad has parmesan, toasted almonds, scallions and fresh herbs.
Servings: 4
Ingredients
For broccoli
- 1 pound broccoli florets
- 1 tablespoon olive oil
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For vinaigrette
- 1 garlic clove, minced
- 1 tablespoon whole grain mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 lemon, juice
- 1/4 cup olive oil
For salad
- 8 ounces fusilli or rotini
- 3 scallions, thinly sliced
- 1/4 cup grated parmesan
- 1/4 cup toasted sliced almonds
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven to 425 degrees F.
- Toss the broccoli with 1 tablespoon olive oil, red pepper flakes, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper on a baking sheet. Spread out the florets in a single layer. Roast until they're crisp-tender and some of the edges are lightly browned, about 10-12 minutes.
- While the broccoli is roasting, make the vinaigrette. Whisk the garlic, mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, lemon juice and 1/4 cup olive oil in a small bowl.
- Cook the pasta in salted boiling water until al dente according to package instructions. Drain and rinse with cold water in a colander.
- Combine the pasta, roasted broccoli, scallions, parmesan, almonds and parsley in a large bowl. Drizzle in the dressing and toss to combine.
Notes
You can make the salad dressing up to 3 days in advance. Store it in an airtight container in the refrigerator. Let it sit at room temperature for 15 minutes before you stir it into the salad.
Leftover pasta salad can be kept in an airtight container in the fridge up to 3 days.
Nutrition
Calories: 474kcal | Carbohydrates: 56g | Protein: 14g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 5mg | Sodium: 4848mg | Potassium: 622mg | Fiber: 7g | Sugar: 5g | Vitamin A: 982IU | Vitamin C: 119mg | Calcium: 159mg | Iron: 2mg