Ginger Broccoli Pasta Salad

4 steps

Updated at: Thu, 17 Aug 2023 05:07:36 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories360.5 kcal (18%)

Total Fat7 g (10%)

Carbs69.3 g (27%)

Sugars2.9 g (3%)

Protein9.5 g (19%)

Sodium365.9 mg (18%)

Fiber11.6 g (42%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

2 ½ cupsbroccoli florets

1red bell pepper

medium, diced

2 teaspoonsolive oil

optional

8 Ouncespasta

uncooked, gluten free, quinoa

2 tablespoonsfreshly squeezed lemon juice

½ teaspoonlemon zest

2 tablespoonstahini

1 teaspoondijon mustard

1 teaspoonapple juice

or 1/2 teaspoon 100% maple syrup

1 teaspoonlow-sodium tamari

or soy sauce

1 teaspoonfresh ginger

Instructions

Step 1

1. Preheat oven to 400 degrees. Toss the broccoli and bell pepper with the olive oil and pinch of salt and pepper until well coated. Place in a single layer in a glass dish and roast for 15 to 20 minutes, until the broccoli is lightly browned but still has a slight crunch texture.

OvenPreheat

Step 2

While the broccoli is cooking, bring a large pot of water to a boil. Cook the pasta according to the package directions, then drain and set aside.

Step 3

3. While the pasta is cooking, make the dressing. Whisk together the lemon juice, lemon zest, tahini, mustard, maple syrup, tamari, and ginger. Taste and adjust to preference, adding in more lemon juice for a brighter dressing, more ginger or more tahini for a creamy dressing. Add salt and pepper, if desired.

Step 4

4. Toss together the crispy roasted broccoli, bell pepper, and pasta with the dressing.