Grilled Broccoli & Pepperoncini Pasta Salad with Basil

Grilled Broccoli & Pepperoncini Pasta Salad with Basil

Grilled broccoli and pepperoncini pasta salad with lemony oregano dressing and fresh basil is an easy and hearty summer season side meal.

I understand that we imagine summer season fruit and vegetables and all the terrific things we can do with it all year, however the important things is … I do not truly like cooking as much in the summer season! It’s terrific that regional summer season produce does not truly require a great deal of hassle to taste excellent due to the fact that for the next 3 hot and pleasant months, I will not be taking part in any sort of fussing!

Consider the blurring of days as part of our dedication to staying at home as much as possible, and mealtime entirely heads out the window. It’s a throughout the day treat session in some cases. The secret for me is reserving time to tidy and prep components and to batch cook particular things that I can lean on for lunches all week. That is among our motivation points for this pepperoncini pasta salad dish: me not wishing to prepare!

Barbecuing each and every single veggie is another method that I rely on this time of year. We took pleasure in Bryant Terry’s grilled broccoli rabe with charred lemon spinach sauce as part of our supper a couple weeks back. The dish is from his newest cookbook Veggie Kingdom. I enjoyed the caramelized, crisp little florets on the broccoli rabe after barbecuing. The flavour was a little sweet and smoky, an ideal compliment to the bitterness of the rabe and the brilliant lemon in the sauce. When I was imagining a pasta salad with great deals of briny, salted, and organic flavours, I understood that I desired a smoky/charred element too.

Positioning a note here to inform you that you can certainly make this pepperoncini pasta salad without a grill! Just scorching the broccoli in a fry pan prior to slicing it up will do the job. Even a fast roast in the oven will work if you do not mind turning it on in this heat. Devices and ease of access is front of mind for me as I publish brand-new material here, so if something shows up or if you have a question/comment, please do not be reluctant to let me understand. I still enjoy my grill, high speed mixer and so on, however I’m attempting to lean on things like this less frequently here.

I truly hope that you take pleasure in the smoky, briny, salted, a little spicy, organic, and lemony flavours of this salad. The pepperoncini that I’m utilizing here are the little golden, pickled ones discovered in containers in the very same aisle as roasted red peppers (normally!). The most frequently associated pepper with this treatment (from what I might discover online) is friggitelli, which is rather moderate. These are likewise referred to as the golden Greek pepper. That little level of acidity, minor bitterness, and crunch truly makes this salad. Truthfully at any time you match pepperoncini with salted olives and some kind of carb, you’re winning.

Pepperoncini pasta salad with basil.

Grilled Broccoli and Pepperoncini Pasta Salad with Basil

Grilled broccoli and pepperoncini pasta salad with lemony oregano dressing and fresh basil is an easy and hearty summer season side meal.

PREPARATION TIME 20 minutes COOK TIME 25 minutes OVERALL TIME 45 minutes

Course Main Dish, Salad, Side Meal Diet Plan Vegan, Vegetarian

Servings: 8

Author: Laura Wright


  • Grill



  • 1/4 cup lemon juice
  • sea salt and ground black pepper, to taste
  • 1 tablespoon fresh oregano leaves, carefully sliced
  • 1 tablespoon dietary yeast
  • 1 tablespoon water
  • 1 teaspoon agave nectar ( or other sweetener of option)
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, carefully minced
  • 1/2 cup additional virgin olive oil, plus additional


  • 13 oz (375 grams) shaped pasta of option ( I utilized rotini)
  • 1 lot broccoli, cut into florets
  • 1 1/2 cups chickpeas ( prepared, drained pipes, washed)
  • 1 little red onion, carefully sliced
  • 1/2 cup pitted olives, cut in half
  • 1/2 cup sliced pepperoncini peppers (about 6 peppers)
  • 1 cup fresh basil leaves, torn
  • 1/2 cup fell apart vegan soft-style cheese ( optional)


  • Make the dressing. In a sealable container, integrate the lemon juice, salt, pepper, oregano, dietary yeast, water, agave nectar, Dijon, garlic, and olive oil. Protect the cover and shake the container strongly to integrate. Examine the dressing for spices and change if needed. Reserve.
  • Preheat your grill to high. In a medium bowl, toss the big broccoli florets with some olive oil, salt, and pepper. As soon as uniformly layered, transfer florets to the grill and close the cover. Let the pieces char on one side for about 3 minutes. Thoroughly turn them over and let them char on the other side for another 2-3 minutes. As soon as the florets are uniformly charred, move them back to the bowl and cover with a pot cover or supper plate, permitting the broccoli to steam for 5 minutes.
  • Approximately slice the grilled and steamed broccoli and include it to the bowl with the pasta. To the bowl, likewise include the chickpeas, red onion, olives, pepperoncini, basil, and the collapsed vegan cheese (if utilizing). Season the pasta salad with great deals of salt and pepper. Put the lemony oregano dressing on top. Toss whatever to integrate. Get a fork and have a taste to look for spices. Change if needed, toss one more time, and serve!
  • This grilled broccoli and pepperoncini pasta salad will keep in a sealed container in the refrigerator for as much as 5 days. If you’re bringing it to an event and wish to make ahead, I ‘d integrate all of it other than for the basil and vegan cheese. Toss those in at the last minute to keep whatever looking dynamic!


  • If you do not have a grill, a fast sear in a fry pan works for the broccoli! You might likewise roast the florets in a 400 degree oven for 15 minutes or two.
  • Dried oregano will likewise work for the lemony dressing. I would utilize 1 1/2 teaspoons and simply squash it up a bit with your fingers prior to including.
  • I completed my pasta salad with some collapsed vegan soft-style cheese ( this one). This is optional!

Pepperoncini pasta salad with basil. Program Conceal 9 remarks

  • Susan Heller

    Hello Laura, I enjoy your dishes. Thank you for all your posts. Exists a soft cheese besides feta you would suggest for this dish? Reply

    • Laura

      Hello Susan,
      You might truthfully utilize any cheese that you like and I believe it would work here. Blue, soft goat cheese, even shredded cheddar.
      – L Reply

  • Rachel Joseph

    Exists an alternative to the pepperoni I? Reply

    • Laura

      Hello Rachel,
      In location of the pepperoncini peppers, you might utilize sliced roasted red peppers and even sliced marinaded jalapeno peppers if you like heat!
      – L Reply

  • Kelsey

    I enjoyed this pasta salad! Just thing I truly altered was that I utilized little white beans rather of chickpeas and no red onion. The very best part is that the components do not get soaked in the refrigerator (unlike the majority of pasta salads), so it works truly well for leftovers. Thanks, Laura! Reply

  • MacleanNash

    This salad is NEXT.LEVEL!
    I made it as is, no cheese and it came together in no time and I’m genuinely blown away at the quantity of flavour that remained in every bite! I’ll be making this once again and once again, all year! Reply

  • Stacey

    Although I didn’t have broccoli or pepperoncini I still made this sald including a bag of fresh prepared peas, sliced red pepper and and utilized Trofie Color pasta. It was not just wonderfully vibrant however scrumptious! I believe the dressing made it work. Reply

  • Andrea

    5 stars
    Laura, your capability to load flavour into every meal runs out this world!! This meal is to crave. My partner and I definitely devour it. We hardly ever have fresh oregano on hand so we utilize dried like you point out in your notes and we do not feel we’re losing out at all. So delish therefore so simple– and it looks beautiful to boot! Reply

  • amy z

    5 stars
    simply made this for lunch! the balance of tastes is so great. i pan-seared the broccoli and it turned out well! Reply

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