A dairy-free broccoli pasta salad with miso caesar dressing is perfect for summer! With charred broccoli, sweet red peppers, almonds and chickpeas, it's pasta salad you can feel good about.
I love the charred broccoli with slightly crisp florets. You could also use raw broccoli or lightly steamed broccoli. Since you’ve already got the oven on, roasted bell peppers would be another way to do this broccoli pasta salad with caesar dressing. I recommend cutting the peppers in half and roasting cut side down on a separate tray while you’re roasting the broccoli. Then, remove any charred skin once cooled and dice the peppers to add to the broccoli pasta salad.
Swap in the regular pasta for you favorite gluten free pasta. Or, use asian style rice noodles for a slightly modified take on this broccoli pasta salad.
The chickpeas add great protein and flavor to this broccoli pasta salad. But, you can add or swap shredded or grilled chicken to this broccoli pasta salad for omnivores. Serve it alongside grilled salmon or a roast chicken for a more traditional style meal.
Make this miso caesar dressing from scratch or use a premade caesar salad. This broccoli pasta salad is also good with a vinaigrette, italian or ranch style dressing.
You could make a caesar dressing the traditional way with eggs and homemade mayonnaise. Check out this recipe from Serious Eats. Want to skip the anchovies? You can swap in for miso paste.