Description
This Broccoli Pasta Salad combines crisp broccoli florets, tender short pasta, smoky turkey bacon, and creamy plant-based cheese with a tangy, smooth dressing. Fresh herbs and colorful vegetables create a vibrant, refreshing dish perfect for picnics, barbecues, or light meals. Ready in under 30 minutes, this customizable salad balances textures and flavors beautifully while staying light and wholesome.
Ingredients
Scale
Salad Ingredients
- 2 cups broccoli florets, fresh and crisp
- 2 cups short pasta (rotini, penne, or shells)
- 4 slices smoked turkey bacon
- 1/2 cup plant-based cheese, creamy and mild
- 1/4 cup red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh parsley or basil, chopped
- Salt and pepper, to taste
Dressing Ingredients
- 3 tablespoons apple cider vinegar (natural)
- 4 tablespoons olive oil (natural)
- 1 teaspoon Dijon mustard (natural)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon natural gelling agent
- Salt and pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook your chosen short pasta according to the package instructions until just tender. Drain and rinse under cold water to cool the pasta quickly and stop further cooking, ensuring it stays firm for the salad.
- Prepare the broccoli: Chop fresh broccoli into small florets. For extra crunch, blanch the broccoli by boiling it for 1-2 minutes, then transfer immediately to ice water. Drain thoroughly before adding to the salad.
- Cook the smoked turkey bacon: In a skillet over medium heat, cook the smoked turkey bacon until crispy. Once cooled, chop it into bite-sized pieces that will distribute evenly throughout the salad.
- Make the dressing: In a small bowl or jar, whisk together apple cider vinegar (natural), olive oil (natural), Dijon mustard (natural), fresh lemon juice, natural gelling agent, salt, and pepper. Mix vigorously until the dressing is creamy and well combined.
- Assemble the salad: In a large bowl, combine the cooled pasta, broccoli, smoked turkey bacon, sliced red onion, cherry tomatoes, and plant-based cheese. Pour the dressing over the ingredients and toss gently until everything is fully coated.
- Add herbs and serve: Sprinkle chopped fresh parsley or basil over the salad for an aromatic finish. Chill in the refrigerator for 20-30 minutes to allow the flavors to meld before serving.
Notes
- Avoid overcooking the pasta; it should be al dente to hold its shape in the salad.
- Rinsing pasta and broccoli in cold water keeps them crisp and prevents mushiness.
- Adjust the vinegar and lemon juice in the dressing to suit your desired tanginess.
- Chilling the salad before serving helps flavors blend and improves texture.
- If adding nuts or seeds as topping, sprinkle just before serving to maintain their crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: No cooking required apart from boiling
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Broccoli pasta salad, summer salad, plant-based cheese salad, smoky salad, quick pasta salad, healthy picnic dish
