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 pastas 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.

Brussels Sprout & Dijon Pasta Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • A few large handfuls Brussels sprouts
  • ½ pound brown rice penne pasta or pasta or grain of your choice
  • ¼ cup ricotta salata, crumbled or cubed
  • ¼ cup dried cranberries, sun dried tomatoes, or other dried fruit
  • 2 radishes, sliced thin
  • 4 basil leaves, chopped
  • ¼ cup toasted pumpkin seeds
  • Extra-virgin olive oil, for drizzling
  • Balsamic vinegar, for drizzling
  • Sea salt and fresh black pepper
  • Squeeze lemon (optional)
  • Tofu or protein of your choice (optional)
For the Dijon Vinaigrette:
  • 1 teaspoon Dijon mustard
  • ¼ cup champaign or white wine vinegar
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon honey
  • Sea salt and fresh black pepper
Instructions
  1. Preheat the oven to 450 degrees. Slice the Brussels sprouts in half and arrange on a baking sheet. Drizzle lightly with olive oil & balsamic and toss with a few pinches of salt & pepper. Bake for 20 minutes, or until they’re brown and crispy, but not burned.
  2. Cook pasta according to package directions, rinse, and set aside.
  3. Make the dressing: Whisk together the mustard, vinegar, olive oil, and honey and season with pinches of salt and pepper. Taste and adjust seasonings. If you like it more mustard-y, add more mustard. If it’s too tart, add a bit more honey or other sweetener.
  4. Assemble the salad with the roasted Brussels sprouts, cooked pasta, ricotta, cranberries, radishes, basil, and protein, if using. Toss with as much or as little of the dressing as you like. Taste again and adjust seasonings. I added a squeeze of lemon over top for extra brightness.
  5. Add the toasted pumpkin seeds on top at the end so they stay crunchy.

 

 

 


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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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