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.

Summer is in full swing here in Minnesota and that means easy, lighter food is in order. And, what’s easier or lighter than a refreshing, healthy salad?

This is a favorite pasta salad of mine. In fact, 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’s the perfect dish to serve while we cruise around the lake and enjoy the warm weather.

A Versatile Pasta Salad Recipe

What I love about this broccoli pasta salad recipe is its versatility. First, it’s great as a side dish as part of a heartier meal. It’s a super nice addition to a piece of grilled chicken or a nice juicy steak done on the grill.

But, it’s also perfect as a main dish when it’s just too warm to think about eating hot, heavy food. It’s really a great meatless meal if you are looking for something a bit lighter. Not only is it packed with nutrition from all the veggies, but the pasta makes sure it’s filling enough for a main dish.

Either way, this recipe provides great options for your summer meal planning. Side dish, carefree lunch, or a light dinner – all work with this recipe.

Preparing the Summer Pasta Salad Indoors or Outdoors

If the weather this time of year is such that you don’t want to turn your oven on in the house, you have options. Simply cook the broccoli and the onion on the outdoor grill.

Grilling is actually my preferred way of cooking veggies when the weather cooperates. I love the char and smoky barbecue flavor that comes from grilling the veggies. I prefer charcoal grilling, but when I’m pressed for time, I have no issue with using our gas grill.

Either way, this roasted broccoli summer pasta salad is quick, easy and definitely a winner! You definitely want this simple pasta salad on your list the next time lunch or dinner rolls around.

Tips and Tricks

• Using fresh vs. dried basil and parsley adds wonderful bright and fresh flavor to the salad.
• You can roast your own red peppers, but using jarred peppers is so quick and convenient.
• If you don’t have bowtie pasta (aka farfalle), any short cut pasta will work.
• Using dijon mustard is key for the dressing to easily emulsify. You can either whisk the ingredients together in a small bowl or add all of the ingredients to a covered jar and shake vigorously until the dressing has emulsified.

Ingredients Needed to Make Roasted Broccoli Summer Salad

Full instructions can be found below in the the printable recipe care

• Fresh broccoli florets – I like to buy pre-cut broccoli for convenience.
• Red onion – I like this for both it’s color and milder flavor than yellow onion.
• Olive oil – Adds great flavor to the salad dressing.
• Roasted red peppers – To keep things quick and easy, I like to use jarred, but you could also roast your own while you’re roasting the broccoli.
• Fresh basil – Add a fresh layer of flavor.
• Fresh parsley – Adds brightness to the salad
• Bowtie pasta – I like the way this pasta looks, but any short pasta, like penne or rotini pasta also fine to use.
• Fresh garlic – In a pinch, substitute garlic powder. But, I highly recommend fresh garlic for its flavor.
• Balsamic vinegar – Adds a nice tang to the salad dressing.
• Dijon mustard – Helps the dressing emulsify as well as adding a layer of flavor.
• Dried Italian seasoning – Deepens the flavor of the vinaigrette.
• Salt
• Black pepper
• Red pepper flakes – Adds just a hint of spice.
• Grated parmesan cheese – Adds just a touch of saltiness, plus everything’s better with a little cheese.

How to Make Roasted Broccoli Summer Pasta Salad

• 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.

More Summer Salads

• Grilled Chicken Strawberry Salad
• Citrus Crab Salad on Sourdough
• Lemon Basil Pasta Salad
• Sweet and Savory Chicken Salad with Creamy Yogurt Dressing
• Southwestern Coleslaw

Continue to Content

Yield: 6-8

Roasted Broccoli Summer Pasta Salad

Print

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 directions
• 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

1. Preheat oven to 425 degrees.
2. Toss broccoli and onion slices with 1 tbsp olive oil and season with salt and pepper.
3. Spread on a baking sheet lined with parchment paper.
4. Roast in preheated oven for 10-15 minutes, until broccoli is getting browned and onion is soft.
5. Allow to cool while pasta cooks.
6. Once pasta is cooked, rinse in cold water to cool.
7. To make dressing, whisk together garlic, balsamic, dijon, Italian seasoning, red pepper flakes, salt and pepper.
8. Slowly whisk in remaining 1/2 cup of olive oil, until well combined.
9. Whisk in parmesan.
10. Combine all ingredients, except dressing, in a large bowl.
11. 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.
12. 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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