Roasted Broccoli Pasta Salad Recipe comes together with less than 10 ingredients in about 30 minutes. It is a great weekday meatless meal when you need a dinner to be quick, simple, and easy, but it can also serve great as a side with burgers or steak at a BBQ.
I love the simplicity of these ingredients and that half of them are staples. You have the option to dress this up, but we really love it simple.
Roasted Broccoli Pasta Salad Optional Additions & Adaptations:
- Gluten free pasta can be used – our favorite is Banza
- Toasted pinenuts
- Chopped basil
- If you are dairy free you can use your favorite dairy free cheeses OR I would add the toasted pine nuts and chopped basil for extra flavor
- This works as a meatless main meal or as a side at a BBQ
- Roasted chickpeas (when making as a meatless main sometimes I add a can to the roasting broccoli for extra protein)
- My kids prefer it deconstructed when we are having as a dinner
If you are looking for more pasta recipes check them out here.
If you are looking for more meatless meals you can check them out here.
Ingredients
- 1/2 lb short pasta rotini, farfelle, fusilli, small penne, elbows…(can use gluten free)
- 2 tbsp olive oil divided
- 1 lb chopped broccoli small pieces
- 1 tsp salt divided + extra to salt pasta water
- 1 cup cherry or grape tomatoes halved
- 1 cup 6oz mozzarella balls halved
- 1/4 cup parmesan cheese
Optional Additions
- Salt to taste if you need but I salt the pasta water
- 1/4 cup chopped basil
- 1/4 cup toasted pinenuts
Instructions
Roast the Broccoli
- Preheat oven to 425
- Add chopped broccoli to a parchment lined baking sheet and mix with 1 tbsp of olive oil and 1/2 tsp of salt.
- Roast the broccoli for 18-20 mins or until broccoli just begins to char.
Make the Pasta
- While the broccoli is roasting bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions until al dente. Let cool 5 mins.
Assemble
- In a large bowl add tomatoes, 1 tbsp of olive oil and 1/2 tsp of salt and toss to combine.
- Add pasta and toss to combine.
- Add remaining ingredients and toss to combine.
- Serve warm or at room temperature.
- Can be made one day in advance and stored in the refridgerator (option to add extra drizzle of olive oil and toss when you take it out of the refrigerator…)
Notes
- The servings are for a meatless main, if you are using as a side dish this will feed 10-12 people.
- When I make this as a meatless main, I sometimes add roasted chickpeas in with the broccoli for extra protein.
- If you are dairy free you can use your favorite dairy free cheeses OR I would add the toasted pine nuts and chopped basil for extra flavor.
Did you make this recipe?I would love to see your creations! Snap a picture and tag @kristanwatson or #foodplaygo on Social Media!
