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    Home » Recipes » Soups/Salads

    Raw Broccoli Pasta Salad

    August 3, 2021 By Monika Last Updated August 3, 2021 Leave a Comment

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    This Mediterranean inspired raw broccoli pasta salad is a fantastic party food idea, full of delicious flavours and vibrant colour.  It’s an easy, nutritious and surprisingly tasty way to serve broccoli.  

    You might also like this healthy pasta with broccoli.

    Broccoli and pasta salad with lemon wedges in white bowl with spoons.

    This raw broccoli pasta salad is a combination of contrasting flavours and textures which together create a delicious dish, perfect as a light meal, side dish or party food idea. The broccoli is briefly placed in a 4-ingredient marinade which helps to tenderize it so the result is fresh tasting broccoli that’s crunchy but no longer tough. 

    This is such an easy and effective method of infusing broccoli with flavour while preserving its naturally crunchy texture I don’t think I’ll ever use cooked broccoli in a salad again!

    What I also love about this raw broccoli salad is the combination of fresh raw vegetables with soft, comforting pasta.  This pasta tones down the crunch, adds substance and helps create a dish everyone will love!

    Raw broccoli salad ingredients and substitutions

    Ingredients for making raw broccoli salad in individual dishes.
    Raw broccoli pasta salad ingredients.
    • Broccoli: use both florets as well as the stalk (see tips on preparation below).
    • Pasta: I recommend orzo as it’s small and won’t overpower the broccoli. Alternatively use small pasta shells, orecchiette or tiny soup pastas.
    • Tomatoes: use a small variety, such as cherry tomatoes, baby plum tomatoes, cocktail tomatoes etc.
    • Avocado: ensure it’s ripe but firm.
    • Sun dried tomatoes: plus 2 tablespoons of oil from the jar (this will add more flavour to the salad). Alternatively use mild tasting olive oil.
    • Green onions/scallions.
    • Basil: use leaves only.
    • Balsamic vinegar: adds more depth of flavour.
    • Lemon juice.
    • Maple syrup: adds a hint of sweetness to balance the sourness of the marinade.
    • Sunflower seeds: use pine nuts instead if preferred.

    How to prepare the broccoli

    For this broccoli and pasta salad you can use both the florets as well as the stalk.

    1.Cut the stalk, slice off the tough outer layer then chop the stalk roughly.  Place in a food processor along with roughly chopped florets.

    Chunks of raw broccoli in blender bowl.

    2. Pulse very briefly to break up the pieces being careful not to overblend.  If there are still large pieces left chop them up by hand and return into the mixture. Alternatively chop all the broccoli by hand (if you prefer not to use the food processor).

    Small pieces of raw broccoli in food processor bowl.

    3. Combine the broccoli with the lemon juice, balsamic vinegar, maple syrup and add salt and pepper to taste. Stir thoroughly and set aside for at least 10 minutes (up to 30) while you cook the pasta and prepare the rest of the ingredients.

    Broccoli pieces in mixing bowl with lemon and sauces in background.

    Good to know

    Finely chopped broccoli can also be used in various other recipes including cooked broccoli dishes.  For example, you can use it to make a speedy, refreshing broccoli spinach soup or broccoli patties.

    Assembling the recipe

    1.Boil the pasta in salted water according to the packet instructions. Take care not to overcook the pasta. Remove from the heat, drain, rinse under cold water and leave in the strainer while you prepare the other ingredients.

    2. In a large bowl combine the broccoli (along with any leftover liquid from the marinade) and pasta with the rest of the ingredients.

    Broccoli and pasta salad ingredients assembled in large white bowl.

    3. Stir thoroughly, adjust the seasoning/lemon juice if needed and serve.

    Broccoli salad with pasta and tomatoes in large white bowl with spoons.

    What to serve with this salad

    This vegan raw broccoli salad is perfect for a potluck party, but can also be enjoyed as a light meal.  Delicious with garlic bread, falafels, veggie burgers and patties as well as grilled or rotisserie chicken.

    Top tips

    • For best results use firm, bright green broccoli.
    • Marinate the broccoli for 10-30 minutes before adding into the salad.
    • You can cook the pasta ahead, rinse and drain well, then cover and refrigerate overnight (ensure it’s cooled completely before refrigerating).
    • You may want to adjust the seasoning and add a little more lemon juice or oil after you’ve combined all the ingredients.
    • Best served within 2 hours. Keep refrigerated.
    • Not suitable for freezing.
    Side view of raw broccoli salad in white bowl with spoon.

    You might also like

    • Broccoli Noodle Salad with Hoisin Dressing
    • Broccoli Smoothie 2 Ways (Berry and Melon)
    • Caprese Orzo Pasta Salad with Pesto
    • Roasted Beetroot and Feta Pasta Salad

    Keep in touch!

    Have you made this raw broccoli salad recipe? I’d love to know how it turned out for you. What did you serve it with?  Let me know in the comments below, thanks!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Recipe

    Side view of raw broccoli salad in white bowl with spoon.

    Raw Broccoli Pasta Salad

    This Mediterranean inspired raw broccoli salad is a fantastic party food idea, full of delicious flavours and vibrant colour.  It’s an easy, nutritious and surprisingly tasty way to serve broccoli.
    No ratings yet
    Print Pin Rate
    Course: Lunch, Pot luck
    Cuisine: vegan
    Prep Time: 15 minutes minutes
    Cook Time: 8 minutes minutes
    Total Time: 23 minutes minutes
    Servings: 6 servings
    Calories: 196kcal
    Author: Monika Dabrowski

    Equipment

    • Food processor

    Ingredients

    • 8.82 ounces (250 g) broccoli florets and stalk
    • ¾ cup (150 g) orzo pasta (5.29 oz) or another small pasta variety, uncooked
    • 12 baby plum tomatoes or cherry tomatoes, cocktail tomatoes etc, halved
    • 1 avocado deseeded, cubed
    • 4 sun dried tomatoes in oil (add 2 tbsp of the oil into the salad), finely chopped
    • 6 tablespoons basil leaves finely chopped
    • 2 scallions/green onions finely chopped
    • 1½ tablespoons sunflower seeds

    For the marinade

    • 2 tablespoons lemon juice
    • 1 tablespoon balsamic vinegar
    • 2 teaspoons maple syrup
    • Fine sea salt and pepper to taste

    Instructions

    • To prepare the broccoli cut the stalk, slice off the tough outer layer then chop the stalk roughly.  Place in a food processor along with roughly chopped florets.
    • Pulse very briefly to break up the pieces being careful not to overblend.  If there are still large pieces left chop them up by hand and return into the mixture. Alternatively chop all the broccoli by hand (if you prefer not to use the food processor).
    • Combine the broccoli with the lemon juice, balsamic vinegar, maple syrup and add salt and pepper to taste.  Stir thoroughly and set aside for at least 10 minutes (up to 30) while you cook the pasta and prepare the rest of the ingredients.
    • Boil the pasta in salted water according to the packet instructions. Take care not to overcook the pasta. Remove from the heat, drain, rinse under cold water and leave in the strainer while you prepare the other ingredients.
    • In a large bowl combine the broccoli (along with any leftover liquid from the marinade) and pasta with the rest of the ingredients and stir thoroughly. Adjust the seasoning/lemon juice if needed and serve.

    Notes

    • For best results use firm, bright green broccoli.
    • Marinate the broccoli for 10-30 minutes before adding into the salad.
    • You can cook the pasta ahead, rinse and drain well, then cover and refrigerate overnight (ensure it’s cooled completely before refrigerating).
    • You may want to adjust the seasoning and add a little more lemon juice or oil after you’ve combined all the ingredients.
    • Best served within 2 hours. Keep refrigerated.
    • Not suitable for freezing.

    Nutrition

    Serving: 1serving | Calories: 196kcal | Carbohydrates: 30g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 26mg | Potassium: 516mg | Fiber: 5g | Sugar: 5g | Vitamin A: 633IU | Vitamin C: 52mg | Calcium: 46mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

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    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

    Find out more about me →

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