Ingredients
8 oz (225g) whole wheat pasta
1 head broccoli, cut into florets
1/3 cup sunflower seeds
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp honey
1 clove garlic (minced)
Salt and black pepper to taste
1/4 tsp smoked paprika (for smoky flavor)
Fresh parsley, chopped
Instructions
Preheat oven to 400°F (200°C). Toss broccoli florets with 2 tbsp olive oil, half the paprika, salt, and pepper. Roast 10-12 minutes until tender-crisp. In a bowl, combine cooked and cooled pasta with broccoli, sunflower seeds, and remaining paprika. For dressing, whisk 1 tbsp olive oil, vinegar, Dijon, honey, garlic, salt, and pepper. Pour over salad, toss to coat. Add parsley before serving.
Notes
Toaster oven works well for roasting broccoli.
Storage: Keep refrigerated in airtight container up to 3-4 days.
Variation: Add cherry tomatoes or avocado for extra flavor.
- Prep Time: 15
- Cook Time: 10
- Category: Mediterranean Basics
- Method: Roasting and Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 6g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 2.5g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg