April 9, 2021

Broccolini Cashew Pasta Salad

In the summer, I am all about pasta salads. I get up early before it gets to hot and make a pasta salad to enjoy later in the day.  Pasta Salad makes the perfect summer lunch and dinner side.  This simple salad with make your taste buds dance. The dressing is a great base for any style of pasta salad, so keep this recipe around and add your ideal pasta and fillings. Keep it simple and fresh this summer.

Broccolini Cashew Pasta Salad

Pasta Salad makes the perfect summer lunch and dinner side. This simple salad with make your taste buds dance. The crunch of the broccolini along with the nutty cashew flavor all combined together with a tangy dressing makes this a great recipe.


2 bunches broccolini
1 tablespoon salt for water
1 lb whole wheat fusili pasta
1/2 cup red onion, thinly sliced
1 1/2 cups parsley, finely chopped
1 cup cashews, roughly chopped

1 tablespoon pasta water
1 cup mayonnaise
1 teaspoon stone ground mustard
1 teaspoon honey
1/4 teaspoon red chili flake
1/4 teaspoon salt
1/4 teaspoon black pepper


Add 5 quarts of water to a large pot and bring to a boil. While the water is boiling fill a large bowl with 2 cups ice and 4 cups water. To the boiling water, add the salt, stir, and add the broccolini. Cook for two minutes.  Remove the broccolini and immediatly place in the ice water.  Do not dump the water.

To the same water as the broccolini was cooked, and your pasta and cook according to directions, but remove 1 minute earlier.  Place pasta on a sheet pan to allow to cool.  Save 1/2 cup of pasta water.  While pasta cools begin making the dressing.

To a large salad bowl, add a tablespoon of pasta water, mayonnaise, vinegar, mustard, honey, red pepper flake, salt and pepper.  Whisk to combine.  

To the dressing add the onion and toss until coated in dressing and pieces seperate.  Then add the parsley and mix.  Add the broccolini and cooked pasta and mix into dressing. Add the chopped cashews and toss.  Chill for at least 30 minutes prior to serving.  

This salad will keep in the refridgerator for up to 5 days.


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