By: Michelle Siriani, iEG Contributor
Broccoli Pasta Salad
Broccoli is one of my favorite vegetables. It’s so versatile; you can steam it, serve raw, blanched, sautéed, pureed in soups, roasted or grilled. You can purchase it from your local farmer’s market in season from Fall to the Spring, but is available else most of the year. Broccoli is loaded with minerals, beta carotene (believed to fight cancer), vitamins A, B, D, potassium and magnesium. Who says vegans aren’t healthy? This is just one of many plant based sources packed full of nutrients. Toss some broccoli in any salad, and you will have a nutritious and satisfying meal.
- 6 ounces pasta spirals (any favorite pasta will do)
- 2 quarts water
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- ¼ cup balsamic vinegar
- 1 ½ teaspoon mustard
- ¾ tablespoon dried oregano
- 1 tablespoon fresh basil
- 5 tablespoons extra virgin olive oil
- 1 head broccoli florets
- Water for blanching
- ½ cup cherry tomatoes, quartered
- 1 medium red onion, thinly sliced
- Cook pasta in boiling salted water (should taste like sea water) until tender. Strain and set aside.
- Combine a pinch of sea salt, vinegar, mustard, herbs and oil in blender and process until smooth.
- Pour dressing over warm pasta.
- Blanch broccoli (cook for about 3 minutes in boiling water) Shock ( in ice bath) and drain.
- Blanch red onion by plunging into boiling water and remove immediately. Shock (in ice bath) and drain.
- When pasta and vegetables reach room temperature, toss together and serve.
Michelle Siriani is a plant-based chef and graduate of the Natural Gourmet Institute in New York City. She loves cooking and baking healthy, delicious vegan food, inspired by her mom. She’s currently a pastry cook at the fabulous Peacefood Café, on the Upper West Side of New York City. At 16, after watching “Meet your Meat” on HBO and she became a vegetarian and went vegan a few years later. She loves taking pictures of food, summer nights, anything 80’s and singing in the kitchen, to name a few. A proud mom of her rescued kitties and the love of her life, rescued pit bull “Austin”. One day she hopes to open up a vegan bed and breakfast / sanctuary for senior animals.
You can follow her on Instagram: @Chef_MichelleAnn