Broccoli Crunch Salad with Pasta and Dried Cherries
This savory and sweet Broccoli Crunch Salad with pasta and dried cherries is a perfect summer dish! An easy-to-make crunchy salad that is entirely dairy free and vegan. Simply toss all ingredients together in a creamy green pesto dressing. Everyone will love it, so bring it to your next potluck or bbq.
Prep Time20 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Course: Lunch, Main Course
Cuisine: Dairy-Free, Egg-Free, Gluten-Free, Vegan
Servings: 4 servings
- 2 large heads of broccoli
- 250 grams pasta of choice (8.8 oz)
- 40 grams unsweetened dried cherries eg: Sunrise Fresh (¼ cup)
- ¼ head of red cabbage, chopped into stripes
- 10 kalamata olive
- 25 grams coarsely chopped and roasted almonds (heaping ⅛ cup)
- ¼ sliced red onion
Dressing
- 5 tablespoons vegan green pesto
- 1 tablespoons apple cider vinegar
- 1 teaspoon lemon juice
- 1 teaspoon extra virgin olive oil
- ½ teaspoon ground cumin
- 1 teaspoon Italian seasoning
- fresh basil for garnish
- salt & pepper to taste
Cook pasta accordingly. When pasta is ready dewater and quickly cool down in ice water with drizzles of oil.
While Pasta is cooking prepare your vegetables. Cut broccoli head in florets; chop dried cherries, cabbage, and onion.
Prepare the dressing by adding all dressing ingredients to a small bowl and whisking together. Once pasta is cooled, add to a salad bowl. Add dressing to pasta and toss. Add all other salad ingredients to pasta and lightly toss again. Salt and pepper to taste. Garnish with basil. Enjoy!