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broccoli pasta salad

Healthy Broccoli Pasta Salad

Delicious Healthy Broccoli Pasta Salad recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings: 6 servings
Calories: 900
Ingredients Method

Ingredients
  

For the salad
  • 3.5 cups broccoli (cut into very small bite-sized florets)
  • 1.5 cups green beans (trimmed and cut into 1-inch lengths)
  • 2 cups fusilli (I use Barilla for a perfect al dente texture)
  • 1 zucchini
  • 1 cup cherry tomatoes
  • 4 sun-dried tomatoes (finely slivered into thin strips)
  • 8 basil leaves
  • 1/4 cup pine nuts (toasted in a dry pan until golden and fragrant)
  • salt
  • black pepper
  • Pinch of red pepper flakes
For the dressing
  • 3 tbsp olive oil (I prefer Filippi Berio Extra Virgin)
  • 3 tbsp tahini (I use Soom for the smoothest consistency)
  • 3.5 tbsp lemon juice
  • 2 tbsp white wine vinegar
  • 1 garlic clove
  • 1/2 tsp dijon mustard
  • 1/2 tsp maple syrup
  • 1/2 tsp salt
  • 3 tbsp water

Method
 

  1. Trim the green beans and cut them into 1-inch lengths, cut broccoli into very small bite-sized florets, dice the zucchini into small cubes, halve the cherry tomatoes, finely sliver the sun-dried tomatoes, and tear the basil leaves by hand. Toast the pine nuts in a dry pan over medium heat for 2-3 minutes, stirring frequently until golden and fragrant, then set aside on a plate. Mincing the garlic clove finely, as you'll need it for the dressing. Having everything prepped and ready makes assembly seamless once the pasta and vegetables are cooked.
  2. In a bowl, whisk together the olive oil, tahini, lemon juice, white wine vinegar, minced garlic, Dijon mustard, maple syrup, salt, and water until smooth and emulsified. The dressing should be creamy and pourable; if it's too thick, add a tablespoon of water at a time until you reach the right consistency. Set the dressing aside while you prepare the vegetables and pasta.
  3. Bring a large pot of salted water to a boil. Add the broccoli and green beans together and cook for 1-2 minutes until they're bright green and just tender-crisp. Immediately transfer them to a bowl of ice water for about 15 seconds to stop the cooking process, then drain and pat dry with a clean kitchen towel. This quick ice bath preserves their vibrant color and prevents overcooking.
  4. In the same pot of boiling water used for the vegetables, cook the fusilli according to package directions until al dente. Drain the pasta and rinse it briefly under cold water to cool it and remove excess starch, then set aside in a large mixing bowl.
  5. Add the blanched broccoli and green beans from Step 3, diced zucchini, halved cherry tomatoes, and torn basil leaves to the cooked pasta from Step 4. Pour the tahini dressing from Step 2 over the salad and toss everything together gently but thoroughly, ensuring all the ingredients are evenly coated. Season with additional salt, black pepper, and a pinch of red pepper flakes to taste.
  6. Top the dressed salad with the slivered sun-dried tomatoes and toasted pine nuts from Step 1. Refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld together. I find that letting pasta salads sit helps them become more cohesive and flavorful, so don't skip this step if you have time.