Apple, broccoli and cheese pasta salad
Crunchy, fresh, healthy - this pasta salad is a winner for summer dinners and lunches
I love pasta salads in summer. They are the best of both worlds when you fancy comfort food like pasta but don’t want a hot, heavy meal. They also meal prep really well, if you want to make a big batch and take for lunches for the week.
This one is a gorgeous combo of sweet and salty from the apple and cheese, alongside loads of fresh, green ingredients.
Cheese-wise, I’m a big blue cheese fan and think it works so well in here, I used a Shropshire Blue, but if you don’t like it, opt for a good mature/vintage cheddar or similar instead.
If you like this recipe, have a look at the rest of my Feeling Fruity series where I celebrate fruit in savoury recipes this summer.
You’ll need (serves 2 as a main):
150g pasta, I went for penne
150g broccoli, chopped into small florets (can use the stalk too!)
1 large or 2 small apples, chopped into chunks
1 small head of lettuce, chopped
Handful of parsley, chopped
70g cheese, I recommend a blue cheese or mature/vintage cheddar
For the dressing:
2 tbsp olive oil
1 tbsp honey
1 tsp Dijon or English mustard
Cook the pasta according to packet instructions. When it’s got just a few minutes left, add the broccoli.
Add the apple, parsley, cheese and lettuce to a large mixing bowl. When the pasta and broccoli are cooked, refresh under cold water and drain. Add to the bowl.
In a small bowl, mix the dressing ingredients together with a fork. Add to the bowl, along with salt and pepper.
Give it a good mix, taste, and adjust seasoning. Dig in, or store in the fridge for up to 5 days.