Description
This Vegan Broccoli Caesar Pasta Salad is a creamy, flavorful dish featuring roasted broccoli, smoky roasted lentils, and rotini pasta all tossed in a rich homemade vegan Caesar dressing made from soaked cashews. Ideal for a cookout or picnic, this salad offers a satisfying plant-based twist on a classic favorite with bright lemony notes and a smoky depth.
Ingredients
Roasted Broccoli & Lentils
- 400 grams small broccoli florets (about 5 cups)
- 3 tablespoons olive oil, divided
- 1 ½ teaspoons garlic powder, divided
- Sea salt and ground black pepper, to taste
- 1 cup cooked brown or green lentils (canned or cooked)
- ½ teaspoon smoked paprika
- 1 teaspoon maple syrup
Vegan Caesar Dressing
- ¾ cup raw cashews, soaked for at least 2 hours and drained
- 3 cloves garlic
- 2 tablespoons nutritional yeast
- 1 tablespoon capers
- 2 ½ tablespoons lemon juice
- 2 tablespoons olive oil
- 1 ½ teaspoons Dijon mustard
- 1 teaspoon vegan Worcestershire sauce
- 1 teaspoon maple syrup
- Sea salt and ground black pepper, to taste
- ⅓ cup + 2 tablespoons water (plus extra if needed)
Assembly
- 300 grams rotini or other short pasta of choice
- Chopped fresh chives, optional
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper to prepare for roasting the broccoli and lentils separately.
- Roast the Broccoli: On one baking sheet, toss the broccoli florets with 2 tablespoons olive oil, 1 teaspoon garlic powder, salt, and pepper. Spread them out in a single layer and roast for 15-20 minutes until slightly tender and caramelized.
- Roast the Lentils: Blot the cooked lentils dry and transfer them to the second baking sheet. Drizzle with the remaining 1 tablespoon olive oil, then add the remaining ½ teaspoon garlic powder, smoked paprika, maple syrup, salt, and pepper. Toss well and spread out evenly. Roast for about 15 minutes until they develop a slightly crisp edge.
- Make the Dressing: Place the soaked and drained cashews into a high-speed blender along with garlic cloves, nutritional yeast, capers, lemon juice, olive oil, Dijon mustard, vegan Worcestershire sauce, maple syrup, salt, pepper, and the initial ⅓ cup plus 2 tablespoons water. Blend on high until the dressing is completely smooth, creamy, and pourable. Adjust with extra water or seasoning as needed, then set aside.
- Cook the Pasta: Cook the rotini pasta according to the package instructions. Drain and rinse under cold water to cool it quickly and stop the cooking process.
- Assemble the Salad: In a large bowl, combine the cooled pasta, roasted broccoli, smoky roasted lentils, and vegan Caesar dressing. Toss thoroughly to evenly coat. Season with additional salt and pepper to taste.
- Serve: Optionally garnish the salad with chopped fresh chives and serve immediately for best texture and flavor.
Notes
- Do not prepare this salad too far in advance as the cashew-based dressing gets absorbed by the pasta, resulting in a dry texture.
- For nut substitutions, sliced almonds, pine nuts, or macadamia nuts (soaked for at least 8 hours) work well. Raw sunflower seeds also work if very fresh and blended in a powerful blender.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: Vegan
