And the broccoli noodles are back!
This recipe is one I had originally written for the cookbook and it ended up being a fail. So, I worked on it a bit, changed up the prep methods and proportions and now, it’s on the blog, bigger and better than ever.
First off, if you haven’t seen this post on spiralizing broccoli, check it out.
I’m not a huge sides-girl. I usually make a big salad, some spiralized rice bowl or some spiralized pasta for dinner, which all don’t require sides. On occasion, I’ll make salmon, a veggie and potatoes or some other starchy goodness. I don’t prefer to eat like that, though – it’s very boring.
I like to bite into a meal and get a bunch of flavors in one, instead of having to pick at everything on plate in sequence.
Anyway, this broccoli noodle salad would make a great side! Ha – so hypocritical, I know! But really, I ate it alongside some grilled chicken and was so happy. It’s a side, a pasta salad, a salad and a snack- this dish is totally versatile.
While you can make this recipe and eat it immediately, the longer the noodles marinate in the dressing, the more they wilt and become chilled and more pasta salad-y. Plus, the flavors develop more, making it even tastier.
This tomato basil screams summer – the basil, tomatoes, garlic and white balsamic infuse the broccoli and make a real summer treat. Also, I realize that I use food processors a lot in my recipes, but you don’t necessarily have to use it here. If you chop up your campari tomatoes more finely, you can just whisk all of the ingredients for the tomato basil dressing together.
Now, you’ll notice that I only use one of the two broccoli head’s florets (yet both of the stems.) I think the proportions work better with only 1 set of broccoli head florets, but if you won’t end up using them later in the week and don’t want to risk wasting them, add them to the food processor also. The salad will be less pasta salad-y, but it will still taste as good as it should.
Honestly, when I took my first bite of this pasta salad, I immediately thought to myself, “I need to have a BBQ and make this for everyone.” It’s going to be an easy crowd-pleaser, kind of like this Italian Zucchini Pasta Salad. The fluffiness of the broccoli breadcrumbs, the crunch of the stem noodles and the robust flavor of the basil and tomatoes is breathtaking.
I really need to get moving on that “How to Spiralize Broccoli” video, don’t I? Don’t be afraid – it’s much easier than it sounds!
Have you given broccoli noodles a shot yet?
Nutritional Information & Recipe