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Broccoli Pasta Salad

Vegan, gluten-free and delicious broccoli pasta salad! Enjoy!

Ingredients (6 servings)

  • 16 oz bag brown rice fusilli pasta (gluten-free)
  • 1 large head of broccoli
  • 1 cup grated carrot (~4 medium carrots)
  • 1/2 cup raisins
  • 1/4 cup sliced almonds
  • 1/2 cup Nayonaise (or light mayo)
  • 1 tbsp rice vinegar
  • 1 tbsp white wine vinegar
  • 1 tbsp honey
  • Salt to taste


  1. Start by cooking pasta according to package directions.
  2. While the pasta cooks, chop broccoli into small florets and set aside.
  3. In a small bowl, whisk together the Nayonaise, vinegars, and salt. I prefer this dairy-free mayo because it is much lower in both calories and fat than even light traditional mayo. For another vegan alternative, Vegenaise can also be used.
  4. Set dressing aside once combined.
  5. Carefully grate carrots and try not to cut your wrist on the grater like I did. Ouch.
  6. Once pasta is finished cooking, use a slotted spoon or strainer to remove cooked pasta and transfer to a colander in the sink. Very important – DO NOT drain the pasta water! Run cold water over pasta for 30 seconds to stop any carryover cooking.
  7. Once the pasta water has come back to a boil, drop the broccoli florets into the water to blanch quickly for just 1-2 minutes. You don’t want to over-cook the broccoli, just heat enough to soften the slightest bit.
  8. Remove broccoli with slotted spoon and add to colander on top of pasta. Give it another shot of cold water to stop any additional cooking.
  9. Transfer pasta and broccoli to a large mixing bowl and top with carrots, raisins, and almonds.
  10. Add dressing and toss to combine. Season generously with salt.

Best enjoyed warm or at room temperature. Enjoy!

*Recipe courtesy of