Blueberry Broccoli Pasta Salad
A yummy, fresh, and EASY pasta salad recipe for your summer cookouts! PERFECT for the 4th of July!
Ingredients
- 4 cups broccoli florets, chopped
- 15oz (1 can) chickpeas, drained and rinsed
- 1 1/2 cups fresh blueberries
- 1 cup English cucumber, diced
- 1 cup shredded carrots
- 3/4 cup dried cranberries
- 1/2 red onion, diced
- 1/2 cup sunflower seeds, roasted and toasted
- 1/2 cup apple, diced & tossed in lemon juice
- 1/2 cup Stock Market Lemon Extra Virgin Olive Oil
- 1/3 cup fresh lemon juice
- 1 1/2 Tbsp Stock Market Sicilian Lemon White Balsamic Vinegar
- 1 Tbsp Stock Market Creamy Garlic Mustard
- 1 Tbsp pure maple syrup
- 2 cloves garlic, minced
- 1/2 Tbsp poppy seeds
- Jacobsen’s Italian Sea Salt, to taste
- Jacobsen’s freshly ground black pepper, to taste
Directions
In a large bowl, combine chopped broccoli, chickpeas, blueberries, diced cucumber, shredded carrots, diced apples, diced red onion, dried cranberries, and sunflower seeds.
To make the dressing, combine Stock Market Lemon Extra Virgin Olive Oil, lemon juice, Stock Market Sicilian Lemon White Balsamic, Stock Market Creamy Garlic Mustard, maple syrup, minced garlic, poppy seeds, Jacobsen’s Italian Sea Salt and freshly ground black pepper in a mason jar; shake well to combine. Pour dressing over the salad and mix together well, until all ingredients are combined with the dressing; refrigerate for about 30 minutes to allow flavors to set together.
Enjoy!
