Ingredients
– 8 ounces (about 225 grams) of short pasta (radiatore recommended)
– 1 head of broccoli, either raw or briefly blanched and chopped
– 1 avocado, diced
– 1 cup (about 120 grams) of breadcrumbs, made from stale bread toasted in 2 tablespoons of butter or using panko as a substitute
– Fresh herbs such as green onions and basil (alternatives include dill, Italian parsley, chives, or mint)
– Finely grated parmesan cheese for garnish
– 1/2 cup (120 grams) of mayonnaise or Greek yogurt, or a mix of both for the Caesar dressing
– 2 tablespoons (30 ml) of olive oil for the Caesar dressing
– 1 finely minced or grated garlic clove for the Caesar dressing
– Juice of 1 lemon for the Caesar dressing
– 1 teaspoon Dijon mustard for the Caesar dressing
– 2 teaspoons Worcestershire sauce or anchovy paste (alternatively white miso paste for a vegetarian option) for the Caesar dressing
– 1/2 cup (about 50 grams) of finely grated parmesan cheese for the Caesar dressing
– Salt and freshly cracked black pepper to taste for the Caesar dressing
Instructions
1-First, blanch the broccoli florets for 30 seconds in heavily salted boiling water, then transfer them to an ice bath to keep them vibrant and crisp.
2-Next, cook the pasta in the same water until it’s tender, then drain it, rinse with cold water, and toss with a bit of olive oil to prevent sticking.
3-Toast the breadcrumbs in melted butter until they’re golden and season them with salt for that extra crunch.
4-Whisk together the dressing ingredients mayonnaise or Greek yogurt, olive oil, garlic, lemon juice, Dijon mustard if using, Worcestershire sauce or its alternative, parmesan cheese, and salt and pepper until smooth, adjusting as needed for the perfect consistency.
5-Pat the broccoli dry and chop it, dice the avocado, and slice or chop the fresh herbs.
6-Combine all the components: pasta, broccoli, herbs, avocado, and the dressing, mixing well in a large bowl.
7-Finally, top with the toasted breadcrumbs and extra parmesan cheese, then serve or chill as desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥦 Keep breadcrumbs and avocado separate until serving to maintain crunchiness and prevent browning
🌿 Use white miso paste instead of Worcestershire sauce for a vegetarian option that still provides umami flavor
❄️ Store in an airtight container in the refrigerator for up to 4 days, but add fresh toppings just before serving
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian (with substitutions)
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 25mg