Raw Broccoli Pasta Salad

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

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.

Course Lunch, Pot luck

Cuisine vegan

Prep Time 15

Cook Time 8

Total Time 23

Servings servings

Calories 196kcal

Author Monika Dabrowski

Equipment

Food processor

Ingredients

8.82 ounces broccoli florets and stalk
¾ cup 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

US Customary - Metric

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