Name: Crispy Cauliflower Pasta Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 head cauliflower (cut in florets); 3 tbsp olive oil; 1 tbsp garlic powder; 1/2 tbsp smoked paprika; salt & pepper (to taste); 1/4 cup olive oil; 1 large lemon (or 2 small lemons, juiced); 1 tsp ginger (grated); 2 cloves garlic (diced); 1 shallot (diced); 1 tbsp agave (or maple syrup); 1 tbsp yellow mustard; salt & pepper (to taste); 1 tbsp sun-dried tomato oil (or sub olive oil); 1/3 cup unsalted walnuts (roughly chopped); salt (to taste); 8 oz bow tie pasta (dry); 2 cups arugula; 2 tbsp sun-dried tomatoes packed in oil (drained & chopped); 2 tbsp basil (chopped); 1 avocado (diced)

This Crispy Cauliflower Pasta Salad is served with a lemon & shallot vinaigrette, avocado slices, toasted walnuts, arugula & sun-dried tomatoes!

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If you are looking for a pasta salad that can be served as a side or an entree AND is totally flavor-packed, then look no further. The cauliflower is seasoned and baked to perfection, then served over a bed of pasta, sun-dried tomatoes & arugula. THEN, everything is tossed together with a lemon & shallot vinaigrette, avocado and toasted walnuts. This is seriously a flavor explosion!!!

How to make Crispy Cauliflower Pasta Salad

Start off by tossing the cauliflower is some seasonings and olive oil. Spread it out on a baking sheet and cook for 20-25 minutes.

While the cauliflower is cooking, prep the dressing (this stuff is seriously good) and cook the pasta. Once the pasta is done, drain it, rinse it and place the empty pot back on the stove. Add some oil from a sun-dried tomato jar (hello flavor town) to the pot with some chopped walnuts. Toast the walnuts over medium heat for a few minutes then set aside.

How to assemble Crispy Cauliflower Pasta Salad

Now that everything is ready, it is time to assemble. Grab your largest bowl and add the cooked pasta, arugula, basil and sun-dried tomatoes. Drizzle the dressing over top and give it a good toss. Top the pasta with the crispy cauliflower, avocado slices and the toasted walnuts. This salad is not only pretty, it is so freaking good!

I personally like to eat this pasta salad at room temperature, but you could also eat it cold.

Need more recipe inspo? Check these out:

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5 from 12 votes

Crispy Cauliflower Pasta Salad

This Crispy Cauliflower Pasta Salad is served with a lemon & shallot vinaigrette, avocado slices, toasted walnuts, arugula & sun-dried tomatoes!

Course Main Course, Side Dish

Cuisine American, Mediterranean

Keyword avocado, bbq sides, cauliflower, pasta, pasta salad, side dish

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings large salads

Calories 617kcal

Ingredients

FOR THE CAULIFLOWER

1 head cauliflower cut in florets
3 tablespoon olive oil
1 tablespoon garlic powder
½ tablespoon smoked paprika
salt & pepper to taste

FOR THE LEMON VINAIGRETTE

¼ cup olive oil
1 large lemon or 2 small lemons, juiced
1 teaspoon ginger grated
2 cloves garlic diced
1 shallot diced
1 tablespoon agave or maple syrup
1 tablespoon yellow mustard
salt & pepper to taste

FOR THE WALNUTS

1 tablespoon sun-dried tomato oil or sub olive oil
⅓ cup unsalted walnuts roughly chopped
salt to taste

FOR THE SALAD

8 oz bow tie pasta dry
2 cups arugula
2 tablespoon sun-dried tomatoes packed in oil drained & chopped
2 tablespoon basil chopped
1 avocado diced

Instructions

Preheat the oven to 450 degrees and line a baking sheet with parchment paper. Add the cauliflower ingredients to the baking sheet and toss to coat evenly. Place in the oven and bake for 10 minutes, flip and cook for another 10-15 minutes - or until crispy.
Meanwhile, add the dressing ingredients to a bowl and mix to combine. Set aside.
Bring a large pot of water to a boil. Add the pasta and cook until tender. Drain and rinse with cold water. Place the empty pot back on the stove and heat the sun-dried tomato oil over medium heat. Add the walnuts and a pinch of salt and cook until toasted (approx. 3-5 minutes). Remove from the pot and set aside.
To assemble, add the pasta, arugula, sun-dried tomatoes and basil to a large bowl. Add the dressing and toss to combine. Top with the cauliflower, walnuts and avocado slices.

Video

Notes

I like to serve this right away, with the pasta at room temperature and the cauliflower warm. But this can also be served chilled.

Nutrition

This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!

Comments

Joanna

October 18, 2022 at 7:20 am

I am obsessed with this salad! It is a household favorite by far! The walnuts add a nice crunch, the avocado makes it so creamy, but the dressing is the pièce de résistance, it brings all the flavors together so well. We hardly ever have leftovers, which is so sad because I want to eat it every day!

Valerie Wahl

September 15, 2022 at 4:09 pm

Wonderful..a bit more preparation but so worth it♥️

- Rene
  
  September 15, 2022 at 5:52 pm
  
  So glad you enjoyed this Valerie!
  
Stephanie A Weis

April 03, 2022 at 4:58 pm

For the lemon vinaigrette ... fresh or powdered ginger? Thanks!

- Rene
  
  April 06, 2022 at 2:04 pm
  
  Fresh is best!
  
Megan

July 27, 2021 at 1:46 pm

I made this last night for dinner. I subbed out the arugula for spinach and the sun ripened tomatoes for cherry tomatoes because that's what I had on hand. It was so delicious, my toddler even loved it. Thanks!

- Rene
  
  August 04, 2021 at 2:14 pm
  
  Hi Megan - so glad you liked this, and those sound like great swaps!
  
Amber C

June 10, 2021 at 5:32 pm

I made this for dinner and it was perfect for the warm weather. Simple, healthy and delicious!

- Rene
  
  June 17, 2021 at 8:05 am
  
  Hi Amber - so glad you liked it!