Roasted Broccoli Caesar Pasta Salad
In case you don’t already know, it’s definitely the summer of pasta salads. I already made another version that’s incredible, but I was inspired by two creators I love (Kale Me Maybe and Mad About Food) to make a CAESAR pasta salad. That’s right - this delight is a cross between caesar salad and pasta salad, with the addition of roasted broccoli, and it’s perfection. We’ve got a super tangy dressing featuring Fish Wife anchovies (the best - don’t skip them!) and tons of lemon juice, lots and lots of little gem lettuce, and the addition of some shredded chicken for protein. If that’s not your vibe, feel free to use chickpeas or just leave it out! I just wanted to make this a heartier meal. Either way, this roasted broccoli caesar pasta salad is the ideal summer lunch or dinner that’s packed with flavour, and I HIGHLY suggest that you make it ASAP. Enjoy!
Roasted Broccoli Caesar Pasta Salad
Ingredients
3 small heads or 1 box of little gem lettuce, torn
1/2 lb pasta of choice (I used gluten free rotini)
1 head broccoli, chopped into small florets
3 tbsp olive oil
1/2 tsp garlic powder
Sea salt + fresh black pepper
1 cup shredded chicken (or cooked chickpeas)
For the dressing:
1 clove grated garlic
2 anchovy filets
Juice of 1 lemon
1 tbsp mayonnaise
1 tbsp tahini (optional, you can use more mayo if you prefer but I love the taste of the tahini)
2 tsp dijon mustard
3 tbsp olive oil
Sea salt + fresh black pepper
Method
Preheat your oven or air fryer to 400 degrees. In a large bowl, add your broccoli florets and drizzle with the olive oil, garlic powder and a generous amount of salt and black pepper. Toss to coat, then place on a baking sheet and roast for 30-35 minutes in the oven or 15-20 in the air frier, flipping the pieces halfway through so they brown evenly. Once roasted, set aside to cool.
Meanwhile, cook your pasta according to the package directions. Drain, rinse with cold water and drizzle with a bit of olive oil, then set aside.
In a small bowl, mash together your grated garlic and anchovy filets until you have a paste. Add the juice of 1/2 your lemon, the mayonnaise, tahini and mustard and whisk. Stream in your olive oil while still whisking until you have an emulsified mixture. Add lots of fresh black pepper, then taste and add a pinch of salt and more lemon juice as desired (this dressing will taste intense before it’s mixed with the rest of the pasta salad - that’s good!).
In a large bowl, add your torn little gem lettuce and pour half your caesar dressing on top, tossing to evenly coat the lettuce leaves. Add your cooked pasta, roasted broccoli and chicken or chickpeas, then the remaining caesar dressing. Mix thoroughly until everything is coated. Enjoy room temperature or cold!
Serves 4
