Roasted Broccoli Summer Pasta Salad


  • 1 1/2 heads of Smith's Farm broccoli
  • 1/2 red onion, sliced vertically
  • 1/2 cup +1 tbsp olive oil, divided
  • 1 (12oz) jar roasted red peppers, sliced crosswise
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 8oz bowtie pasta, cooked according to package instructions
  • 2 cloves garlic, grated
  • 1/4 cup balsamic vinegar
  • 1 tbsp dijon mustard
  • 1/2 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • pinch of red pepper flakes
  • 1/4 cup grated parmesan, plus more for serving


  1. Preheat oven to 425 degrees.
  2. Toss broccoli and onion slices with 1 tbsp olive oil and season with salt and pepper.
  3. Spread on a baking sheet lined with parchment paper.
  4. Roast in preheated oven for 10-15 minutes, until broccoli is getting browned and onion is soft.
  5. Allow to cool while pasta cooks.
  6. Once pasta is cooked, rinse in cold water to cool.
  7. To make dressing, whisk together garlic, balsamic, dijon, Italian seasoning, red pepper flakes, salt and pepper.
  8. Slowly whisk in remaining 1/2 cup of olive oil, until well combined.
  9. Whisk in parmesan.
  10. Combine all ingredients, except dressing, in a large bowl.
  11. Toss ingredients with half of the dressing to begin with, adding more as necessary. I found that half of the dressing was plenty for our taste.
  12. Serve at room temperature or chilled with additional parmesan, if desired.


Thank you to Lisa's Dinner Time Dish for this delicious recipe!