Ingredients
For the pasta salad:
- 350 g dry pasta (e.g. fusilli or spirals)
- 400 head of broccoli, cut into small florets
- 1 tablespoon olive oil
- 1 tablespoon chopped chives (optional, for garnish)
For the tahini dressing:
- 2 tablespoons tahini (well-stirred)
- 1 tablespoon grainy Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- 1 cloves garlic, minced
- 1/2 teaspoon coarse sea salt
- Freshly ground black pepper, to taste
- 1/2 tablespoon pure maple syrup
- 2 tablespoons nutritional yeast
- 3 tablespoons extra virgin olive oil
- 5 tablespoons water, or more as needed
Instructions
- Roast the Broccoli: Preheat oven to 220°C / 425°F (200°C fan-assisted). Line a baking sheet with parchment paper. Toss broccoli florets with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer and roast for 10–15 minutes, until tender and slightly charred.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain, rinse briefly under cold water, and set aside.
- Make the Dressing: In a small bowl, whisk together tahini, mustard, lemon juice, garlic, salt, pepper, maple syrup, nutritional yeast, and olive oil. Gradually add water and whisk until smooth and pourable. Add more water if needed to reach desired consistency.
- Assemble the Salad: In a large bowl, toss pasta with the dressing until evenly coated. Add roasted broccoli and mix gently to incorporate. Garnish with chopped chives, if using.
- Serve & Enjoy: Serve immediately or chill for later. This salad tastes great cold or at room temperature. Enjoy!
Nutrition
Notes
- Nutritional yeast gives the dressing a rich, savoury depth. Think of it as the vegan stand-in for parmesan. It’s packed with B vitamins and protein, making it a smart staple for any vegan pantry.