This Vegan Broccoli Pasta Salad is so incredibly tasty that no one will realize exactly how much veggies they're actually eating! It's the perfect way to get kids and picky eaters to get their daily intake!
Cook the pasta in plenty of salted boiling water, according to the instructions on the package.
Meanwhile, chop the broccoli and place the florets in a large colander, then prep the rest of your veggies.
When the pasta is cooked, pour it along with its cooking water all over the broccoli, making sure to hit as much of the florets as you can with the water as it pours. Let that sit undisturbed for a few minutes; the heat from the water and pasta will slightly soften the broccoli.
During that time, combine all the ingredients for the dressing in a large measuring cup and whisk until thoroughly combined.
Transfer the pasta and broccoli to a large mixing bowl and then add the carrots, bell peppers, dried cranberries and roasted pumpkin seeds. Pour the vinaigrette over the salad and toss until all the ingredients are evenly combined and coated.
Serve immediately, or let your salad sit for a few hours to allow the flavors to meld.
You could also make this salad up to a two days ahead. Keep it refrigerated until ready to serve; if necessary, add a little more oil at the moment of serving.
If you are not a fan of raw broccoli and would rather cook yours, you could simply add it directly to the pot when your pasta is almost ready and leave it in there for 30 to 45 seconds, then drain the whole thing — pasta and broccoli — at once.