Broccoli Caesar Pasta Salad! Made with chickpea pasta so you can eat it as a full, protein-filled meal! I love pairing different vegetables with a homemade Caesar, and roasted broccoli is one of my favorite pairings.
RECIPE (serves 2)
SALAD
1 head of broccoli, broken up into florets
1-2 tbsp olive oil
Salt & Pepper
1 (10 oz) box @eatbanza rigatoni
⅓ cup shaved/thinly sliced red onion
½ cup shaved parm
CAESAR DRESSING
2 anchovy filets
2 medium cloves garlic, finely minced
1 tbsp DIjon mustard
1 ½ tbsp mayo
Juice of 1 lemon
3 tbsp olive oil
Black pepper
1. Add broccoli to a baking sheet, and toss in oil and a pinch of salt and pepper. Bake for 20-25 minutes until broccoli is just beginning to char. Set aside to cool.
2. Prepare pasta according to package. Drain and rinse (if using Banza), and set aside to cool.
3. Prepare your dressing by adding the anchovies and minced garlic to a large bowl. Using two forks, mash the anchovies with the garlic to break them down. Add the mustard, mayo, and lemon juice, and whisk together until smooth. Break up the anchovy pieces further, iif needed. Slowly whisk in the olive oil and some black pepper until smooth and emulsified.
4. Add your cooled pasta directly to the bowl with the dressing, along with the cooled broccoli, sliced red onion, shaved Parmesan, and another pinch of salt and pepper. Toss, and serve room temp or chilled