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Brokkoli-Nudelsalat mit Buttermilch-Dressing 

Broccoli Pasta Salad with Buttermilk Dressing

A healthy pasta salad with roasted broccoli and walnuts, tossed in a herb buttermilk dressing. Great for BBQs and picnics.

Course Salad
Category American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 461 kcal
Autor Elle

Ingredients

For the buttermilk dressing:

  • 200 ml organic buttermilk
  • 2 tablespoons extra-virgin olive oil
  • finely grated lemon zest from 1 organic lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon unseasoned rice vinegar (Japanese)
  • 1/2 teaspoon sea salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 1 small bunch flat-leaf parsley, finely chopped
  • generous handful basil leaves, slivered
  • 1 teaspoon finely chopped fresh tarragon (optional)

For the salad:

  • 250 g dried pasta
  • 2 small heads of broccoli, cut into bite-size florets (300g florets)
  • 1 tablespoon extra-virgin olive oil
  • 2 green onions, finely chopped
  • 30 g lightly toasted walnuts, coarsely chopped

Method

  1. Preheat the oven at 450°F / 220°C and line a baking sheet with parchment paper.
  2. Toss the broccoli florets in 1 tablespoons olive oil and spread out evenly on the baking sheet (careful not to crowd).
  3. Transfer to the preheated over and roast for 10-12 minutes, or until the broccoli is fork tender and the edges are lightly browned.
  4. Meanwhile, prepare the pasta and dressing. Cook the pasta in boiling salted water until al dente (according to package instructions). Drain the pasta cooking water and rinse the pasta well under cold running water. Drain well.
  5. In a medium bowl, whisk together the buttermilk, olive oil, lemon zest, lemon juice, rice vinegar, sea salt and pepper. Add the herbs and mix to combine. Taste and season with more salt, if needed.
  6. In a large serving bowl, add the pasta and dressing and toss to coat. Then add the green onion, roasted broccoli and walnuts and toss again to combine. Season with more salt and pepper, if desired. Serve and enjoy!

Notes

  • This pasta salad with broccoli can easily be adapted to suit a vegan diet. Simple sub out the buttermilk dressing for a tahini dressing. I have a number of different types of tahini dressing recipes — or simply try an even mix of tahini, lemon juice, olive oil, plus minced garlic and a pinch of salt. Thin with water.
  • Unseasoned Japanese rice vinegar can be found at your local asian food store or online.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.