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.
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
- 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.
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).
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.
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.
3. Stir thoroughly, adjust the seasoning/lemon juice if needed and serve.
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.
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!
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Raw Broccoli Pasta Salad
Equipment
- Food processor
Ingredients
- 250 g broccoli florets and stalk
- 150 g orzo pasta or another small pasta variety, uncooked, approx. ¾ cup
- 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 tbsp basil leaves finely chopped
- 2 green onions/scallions finely chopped
- 1½ tbsp sunflower seeds
For the marinade
- 2 tbsp lemon juice
- 1 tbsp balsamic vinegar
- 2 tsp 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
*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.
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