Broccoli Caesar Pasta Salad

Broccoli Caesar Pasta Salad features roasted broccoli, pasta, bacon and parmesan, tossed with homemade caesar dressing and served with toasted breadcrumbs on top!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 329kcal

Author Leanne Combden

Ingredients

For the dressing:

⅓ cup plant-based mayonnaise, (or traditional mayo)
⅓ cup full fat sour cream
¼ cup finely grated parmesan cheese
2 tablespoons freshly squeezed lemon juice
1 tablespoon dijon mustard
2-3 garlic cloves minced or chopped
½ teaspoon ground black pepper
¼ teaspoon fine sea salt

For the crispy breadcrumbs:

½ cup panko crumbs
¼ teaspoon smoked paprika
⅛ teaspoon garlic powder
⅛ teaspoon fine sea salt
spray oil

For the broccoli:

4 cups broccoli florets or 1 large head, chopped
1 tablespoon olive oil
½ teaspoon garlic powder
¼ teaspoon fine sea salt
¼ teaspoon ground black pepper

For the rest of the salad:

2 ½ cups uncooked radiatori pasta or another short-cut pasta
½ cup cooked, crumbled bacon about 5-6 slices
¼ cup shaved parmesan

US Customary - Metric

Instructions

Add all the dressing ingredients to a bowl and whisk to combine. Cover and store in the fridge until ready to use.
Preheat oven to 400F and line a large baking sheet with parchment paper.
In a small bowl, mix together the panko crumbs, smoked paprika, garlic powder and salt. Spread out on a baking sheet and lightly spritz with oil.
Bake for 3-5 minutes, or until a deep golden brown. (Keep an eye on them and stir them around if browning too much). Transfer to a bowl to cool.
Add the broccoli florets to a large bowl and toss with the oil, garlic powder, salt and pepper until well coated.
Increase the oven temperature to 425F. Spread the broccoli out on the same baking sheet you used for the panko crumbs.
Roast for 8-10 minutes, or until the edges get crispy and its just barely fork tender. Let cool.
While the broccoli is roasting, cook the pasta according to package instructions. Rinse with cold water and drain.
Add the pasta, broccoli, bacon and parmesan to a large bowl. Pour the dressing over top and toss together until everything is well coated.
Serve with the toasted panko crumbs on top.

Notes

Avoid mushy broccoli. You want the broccoli to hold up to the heavy dressing and add ins, so be careful not to over cook it. Roast it until just tender. Also, spread it out on the baking sheet so it roasts and doesn't steam.
Al dente pasta. Cooking the pasta al dente will ensure it stays firm and chewy when mixed with the dressing.
Use all the dressing. It might seem like a lot, but the pasta absorbs the dressing, so you'll want to mix it all in.
Keep an eye on the panko crumbs. The panko crumbs toast quickly, so don't take your eyes off them while they're in the oven.
Wait to add the toasted panko crumbs. The panko crumbs will absorb the dressing, so I don't add them to the salad right away. I wait to serve them sprinkled on top of the salad.

Nutrition