This Roasted Broccoli Pasta Salad is perfect for bringing to gatherings! It’s full of flavor, and very allergy-friendly.
Oh dear, it’s the last day of August and that means tomorrow, September starts! Excuse me, while I have a meltdown thinking about how there are only 4 months left in 2017. What this also means, is that it’s Labor Day weekend! So, at least we have that to look forward to?
Given the holiday, I’m sure there will be plenty of gatherings and eats to be had. So, I thought I’d prepare this extra-delicious roasted broccoli pasta salad for you! Double or triple the recipe if you’re going to a big gathering, oooorrrrr if you want to be selfish and keep a bunch at home. I won’t judge, either way.
And while you’re enjoying your weekend, I’ll be stopping by Vegan Street Fair Nights on Friday, then going to a wedding dinner and wedding the rest of the weekend. Oh, and of course, working on the cookbook; because that is my life. Well, to be honest, I’ll probably be making this again because I REALLY enjoyed it and ate it all for dinner, last night. 😀
Let’s go over some of the reasons why this was so enjoyable: roasted veggies are the best, GoGo Quinoa Super Grains Fusilli Pasta is hearty and allergy-friendly, and the dressing is light and tangy, without being soupy. Plus, it comes together in under 30 minutes! Yes, it’s better refrigerated for a bit, but I truly ate half of it before getting that far.
To focus on the main ingredient for a bit, this GoGo Quinoa Super Grains Pasta is so legit! The company is Canadian, and will now have the 2.2 pound-Fusilli pasta in Northern California Costco locations. If you’re not in that area, you can check out their site to shop a ton of gluten-free, vegan products! I have a few flours, grains and pastas in my possession and am pretty damn excited about it.
More specifically, excited by the amazing texture of their Super Grains Fusilli! It’s made of organic sorghum flour, organic white quinoa flour, organic amaranth flour, and organic chia flour; quite a combo, if you ask me! And they cook to al dente in 9 minutes. Much faster than some of the other gluten-free pastas I’ve tried. I can’t wait to use the rest in some cheese sauce for vegan mac, this week.
Pineapple Teriyaki Chickpea Zoodles! A fun and easy dish that is delicious and healthy. Serving it up on a pretty platter doesn’t hurt either!
This may be the last zucchini-centric recipe on VYA for a minute, and I have to say I’m pretty sad about it! I think we’ve had a good run and this tropical zoodle dish is a great way to end the series, and the season.
Yes, I know that summer isn’t over yet, but September is almost here and nearly everyone is back in school! So, I thought I’d take advantage of the weather, while it’s still hot here in Southern CA. This means a chilled dish, with minimal cooking, and super fresh ingredients. Enter: Pineapple Teriyaki Chickpea Zoodles!
Not only was I inspired by Summer’s bright colors and produce, when creating the dish; I had also seen this amazing pineapple tray from Lenox. Does it get much cuter? I think not! Its chic design keeps it from crossing into kitschy territory. It really ended up being the best serving dish for this sweet and savory zoodle salad. You wouldn’t want the plate to distract us from these beautiful colors, would we? 😉
It certainly doesn’t hurt that after I was done sharing this dish, I could just pop it into the dishwasher. (Doing dishes is the worst!) Next, I may get Lenox’s British Colonial Carved White Pineapple Chip and Dip Set, it’s SO pretty, I can’t resist! You can find Lenox at Bed, Bath & Beyond or Macy’s! Remember, if you break a Lenox piece, you can replace it for 50% off, which is huge. Especially, to have such nice serving ware.
Back to the recipe! It’s the perfect mix of sweet, soft, salty and crunchy. Crisp, spiralized zucchini, drizzled with a simple mango-lime sauce and topped with fresh pineapple, teriyaki-coated chickpeas, salty cashews, and minced cilantro. Oh! And I can’t forget to mention the crunchy, black sesame seeds. They’re so pretty to look at and taste so good. End this summer on a high note with these pineapple teriyaki chickpea zoodles!