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Roasted Broccoli Summer Pasta Salad

Roasted Broccoli Summer Pasta Salad is an easy make ahead salad with lots of fresh flavorful veggies.  It’s perfect for a meatless main dish or as a hearty side dish at your next barbecue.

Roasted Broccoli Summer Pasta Salad

 

It feels like summer has finally arrived here in Minnesota and that means easy, lighter food is in order.  And what’s easier or lighter than a refreshing, healthy salad?  

I’ll be making a big batch of this pasta salad this week to have on hand and ready to take out on the boat this weekend.  It will be a delicious and carefree lunch while we cruise around the lake and enjoy the warm weather.

What I love about this summer pasta salad is it’s versatility.  It’s great as a side dish, I mean, imagine this along side a piece of grilled chicken or even a nice juicy steak.  Perfection, I think.  

But it’s also perfect as a main dish when it’s just too hot to even think about eating hot, heavy food.   It’s packed with nutrition from all the veggies that are going on and the pasta makes sure it’s filling enough for a main dish.

Roasted Broccoli Summer Pasta Salad

If you don’t want to turn your oven on, you could cook the broccoli and the onion on the outdoor grill.  That would actually be my preference, but our gas grill was acting up and we were out of charcoal and frankly, I just didn’t feel like running to the store one more time.

Either way, this roasted broccoli summer pasta salad is quick, easy and definitely a winner!

Roasted Broccoli Summer Pasta Salad

Yield: 6-8

Roasted Broccoli Summer Pasta Salad

Roasted Broccoli Summer Pasta Salad

Roasted Broccoli Summer Pasta Salad is an easy make ahead salad with lots of fresh flavorful veggies.  It's perfect for a meatless main dish or as a hearty side dish at your next barbecue.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 (12oz) bag fresh broccoli florets
  • 1/2 red onion, sliced vertically
  • 1/2 cup +1 tbsp olive oil, divided
  • 1 (12oz) jar roasted red peppers, sliced crosswise
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 8oz bowtie pasta, cooked according to package instructions
  • 2 cloves garlic, grated
  • 1/4 cup balsamic vinegar
  • 1 tbsp dijon mustard
  • 1/2 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • pinch of red pepper flakes
  • 1/4 cup grated parmesan, plus more for serving

Instructions

Preheat oven to 425 degrees.

Toss broccoli and onion slices with 1 tbsp olive oil and season with salt and pepper.

Spread on a baking sheet lined with parchment paper.

Roast in preheated oven for 10-15 minutes, until broccoli is getting browned and onion is soft.

Allow to cool while pasta cooks.

Once pasta is cooked, rinse in cold water to cool.

To make dressing, whisk together garlic, balsamic, dijon, Italian seasoning, red pepper flakes, salt and pepper.

Slowly whisk in remaining 1/2 cup of olive oil, until well combined.

Whisk in parmesan.

Combine all ingredients, except dressing, in a large bowl.

Toss ingredients with half of the dressing to begin with, adding more as necessary. I found that half of the dressing was plenty for our taste.

Serve at room temperature or chilled with additional parmesan, if desired.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 128Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 4mgSodium: 344mgCarbohydrates: 17gFiber: 2gSugar: 3gProtein: 4g

ENJOY!

 

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