This creamy broccoli pasta salad is a quick and easy vegan recipe made with roasted broccoli, pasta, and a flavour-packed tahini dressing. Perfect for a summer picnics, meal prep or a light, healthy dinner.
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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!
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