Description

This Broccoli Pasta Salad is a fresh, crisp, and delicious dish perfect for warm weather meals. It combines tender pasta, crunchy broccoli, smoky slices of turkey bacon, and creamy plant-based cheese with a light, tangy dressing. Ideal for summer gatherings, picnics, or quick lunches, this salad offers an irresistible balance of flavors and textures that will keep you refreshed and satisfied.

Ingredients

Scale

Salad Ingredients

2 cups cooked rotini or penne pasta
2 cups fresh broccoli florets
4 slices smoked turkey bacon, cooked and crumbled
1/2 cup plant-based cheese, cubed or crumbled
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
2 tablespoons fresh herbs (parsley or basil), chopped

Dressing Ingredients

3 tablespoons apple cider vinegar (natural)
1/4 cup olive oil (natural)
1 teaspoon Dijon mustard (natural)
1 teaspoon honey or maple syrup (natural)
Salt, to taste
Black pepper, to taste
1/4 teaspoon natural gelling agent (optional)

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook your chosen pasta according to package instructions until al dente. Drain and rinse under cool water to stop cooking and keep it from sticking.
Prepare the Broccoli and Veggies: While the pasta cooks, chop fresh broccoli into bite-sized florets. Thinly slice red onion and halve cherry tomatoes. Lightly steam broccoli for 2-3 minutes if you prefer a softer bite, or leave it raw for extra crunch.
Cook Smoked Turkey Bacon: In a skillet over medium heat, cook smoked turkey bacon pieces until crisp. Remove and drain on paper towels. Crumble or chop into bite-sized bits once cooled.
Make the Dressing: Whisk together apple cider vinegar (natural), olive oil (natural), Dijon mustard (natural), honey or maple syrup (natural), salt, and pepper. Add a small amount of natural gelling agent if you want a thicker dressing consistency to help it cling to the salad ingredients.
Combine Everything: In a large bowl, gently toss pasta, broccoli, cherry tomatoes, red onion, smoked turkey bacon, and plant-based cheese. Pour dressing over and toss again until everything is evenly coated. Sprinkle fresh herbs on top for a fragrant finish.

Notes

Cook pasta al dente to prevent mushiness and maintain texture.
Chill the salad for at least 30 minutes before serving to allow flavors to meld.
Use fresh, crisp broccoli and ripe tomatoes for the best taste and texture.
If adding nuts for crunch, lightly toast them to enhance flavor and aroma.
Prepare the dressing ahead of time to save time when assembling the salad.
Cut vegetables uniformly for even distribution and consistent bites.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 10g
Cholesterol: 10mg

Keywords: Broccoli Pasta Salad, Plant-Based Cheese Salad, Turkey Bacon Salad, Summer Pasta Salad, Gluten-Free Pasta Salad