I love broccoli. In fact, I eat it practically every day.

This week, I bought so much fresh, organic broccoli at the farmers’ market, that I am scrambling to use it in as many healthy and delicious ways as possible.

Instead of making my go-to steamed broccoli staple, whipping up a cool, creamy, vegan Broccoli and Farfalle Pasta Salad is a more delectable solution.

My family certainly appreciated it!

The addition of salt-cure lemons to this recipe really brings it to life. Although it is very good without them, the lemons make you stop and think, “Wow. What was that?”

Don’t add extra salt to the pasta salad without tasting, however. The briny cured lemons are very intense on their own, but season a larger dish like this perfectly.

You can make this recipe a day or two ahead and store in the refrigerator, so it’s perfect for taking to family gatherings.

Key Reasons to Love Broccoli! 

Aside from the fact that it is delicious, broccoli is a nutritional powerhouse full of vitamins, minerals, fiber, bioactive compounds and antioxidants.

Broccoli famously contains multiple potent antioxidants that may support healthy cells and tissues throughout your body — and studies suggest that it may protect against certain types of cancer.

One of it’s biggest advantages is its nutrient content.

One cup (91 grams) of raw broccoli provides :

Carbs: 6 grams

Fat: 0.3 grams
Fiber: 2.4 grams
Protein: 2.6 gram

Vitamin C: 135% of the RDI
Vitamin A: 11% of the RDI
Vitamin K: 116% of the RDI
Vitamin B9 (Folate): 14% of the RDI
Potassium: 8% of the RDI
Phosphorus: 6% of the RDI
Selenium: 3% of the RDI

It is important to note that different cooking methods may affect broccoli’s nutrient composition, but it is a healthy addition to your diet whether cooked or raw.

Cool, Creamy, Vegan Broccoli and Farfalle Pasta Salad

Salad Ingredients

1 cup Farfalle (Bow-Tie) Pasta, cooked according to package directions

1 head broccoli, florets only

1 red bell pepper, core removed and cut into thin slices

1 yellow bell pepper, core removed and cut into thin slices

4 sliced preserved, salt-cured lemon, finely chopped including rinds

1/4 cup dried cranberries [optional]

Dressing:

1 cup vegan yogurt of choice

2 cloves garlic, finely minced

2 T. high-quality extra virgin olive oil

2 T. fresh lemon juice

1 T. fresh lemon zest

sea salt and black pepper, to taste

Directions:

In a glass bowl, combine vegan yogurt, garlic, olive oil, lemon juice, and zest with a fork or whisk.

Season with salt and pepper to taste.

Lightly steam your broccoli florets for 5 minutes — or if you prefer to microwave them — place broccoli florets

into a microwave safe bowl with 1 T. water, cover and microwave until slightly tender, about 4 or 5 minutes.

Microwave times vary, so check after 3 minutes and adjust time accordingly.

Set aside cooked broccoli to cool completely.

In a large bowl, combine cooked pasta, steamed broccoli, red and yellow pepper, cured lemon and cranberries.

Toss to mix well.

Add some vegan yogurt dressing and toss again until thoroughly combined and serve.

Serve your delectable pasta salad and enjoy!

What are your favorite ways to enjoy broccoli?

Share your thoughts and comments with us.

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