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Blueberry Broccoli Pasta Salad with Lemon Buttermilk Dressing ~ spring forward with this colorful and healthy pasta salad made with gluten free pasta!


serves 4-6

Total time

0 minutes


  • 8 ounces (227g) Chickapea Spiral Pasta
  • 1 cup small broccoli florets (175 grams)
  • ½ cup blueberries (50 grams)
  • ½ cup diced apples (50 grams) tossed with lemon juice to prevent browning
  • ⅓ cup golden raisins (50 grams)
  • ⅓ cup dried cranberries (40 grams)
  • ¼ cup diced red onion (50 grams)
  • ¼ cup sunflower seeds (45 grams)
  • ¼ cup sliced almonds (35 grams)
  • dressing
  • ½ cup mayonnaise (120 grams)
  • 3 tbsp buttermilk (45 mL)
  • juice of lemon
  • 1 tbsp Poppy seeds (15 mL)
  • salt and pepper to taste


  1. Cook the pasta in plenty of salted water for 7 minutes, stirring occasionally. Drain and rinse the pasta in cold water to stop the cooking. Put in a bowl and drizzle with some of the dressing, toss gently.
  2. Put the broccoli in a microwave safe bowl with a tablespoon of water and microwave for 90 seconds. Drain.
  3. You can assemble the salad in two ways ~ You can arrange the ingredients on top of the pasta, and then dress and toss at the table, or you can mix everything together, it's your call.
  4. Add just enough dressing to moisten the salad without drowning it, you can always add more later.
  5. Refrigerate until ready to serve.

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