Brussels sprout & dijon pasta salad

This was a late-night meal made up of everything I happened to have in my fridge that needed to get used up. It was supposed to be a farro salad, but I tried cooking the farro in my rice cooker and it came out too mushy. We were starving and didn’t feel like waiting for another round of farro to cook, so I used brown rice penne instead. (which I love, btw, these non-semolina pasta’s have really come a long way).

Jack loves mustard, so I tossed this in a dijon vinaigrette. You could also just drizzle some olive oil, balsamic, and a squeeze of lemon over the top.

serves 2

INGREDIENTS:

1/2 brown rice penne pasta (or pasta or grain of your choice)
brussel sprouts - a few large handfuls (plus olive oil, balsamic, salt & pepper for roasting)
1/4 cup ricotta salata, crumbled or cubed
1/4 cup dried cranberries, sun dried tomatoes, or other dried fruit
2 radishes, sliced thin
4 basil leaves, chopped
squeeze of lemon
1/4 cup toasted pumpkin seeds
* optional: add tofu or another protein of your choice

dijon viniagrette:
1 teaspoon dijon mustard
1/4 cup champaign or white wine vinegar
1/4 cup olive oil
1 teaspoon honey
pinches of salt and pepper

METHOD:

Preheat oven to 450 degrees. Slice brussel sprouts in half, arrange on a baking sheet. Drizzle lightly with olive oil & balsamic, and a few pinches of salt & pepper. Bake for approx. 20 minutes or until they’re brown and crispy, but not burned.

Cook pasta according to package directions, rinse and set aside.

Whisk together dressing components and taste. If you like it more mustard-ey, add more mustard, if it’s too tart, add a bit more honey or other sweetener.

Toss salad together using as much or little dressing as you like. Taste again and adjust seasonings. I added a squeeze of lemon over top for extra brightness.

Add the toasted pumpkin seeds on top at the end so they stay crunchy.

 

 

7 comments

  1. Courtney Jones from thefigtree.blogspot.com on said:

    What a beautiful looking pasta salad! :)

    Hope you are having a great week!

  2. Jacqui from goodthingsgrow.com on said:

    I love dinners that come together like this! I’ve had some surprisingly delicious ones come from what I have on hand too.

  3. Eileen from hampiesandwiches.blogspot.com on said:

    What a great idea! It’s always so nice when you throw a bunch of ingredients together and come up with something you really love. :)

  4. Maria from twopeasandtheirpod.com on said:

    What a great salad! I am adding it to my must make list!

  5. Nicole Franzen from nicolefranzen.blogspot.com on said:

    I live on pasta salads like this in the summer. Something about them brings back nostalgia and comfort. I love pasta in general and combining it was typical salad ingredients makes me happy.

  6. Pingback: Chopped Brussels Sprout Salad Recipe | Brussels Sprouts Recipe | Two Peas & Their Pod

  7. Dawn from dawnbydawn.com on said:

    That looks great! I have a love for brussel sprouts and love this ingredient combo-your dijon looks tasty too!

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