Broccoli'n Bean Pasta Salad

A perfect pasta salad than can be enjoyed chilled or warm Serve on a bed of crisp organic greens and enjoy

Authored by: Ellen Sue Spicer of Hands On Nutrition

  • Print Recipe
  • Cooking Time: Under 30 minutes
  • Serves: 8
  • Suitable Diets: Vegan, Vegetarian, Wheat Free, Dairy Free


  • 1 pound rainbow elbow pasta
  • 1 small head broccoli
  • 1/2 large sweet onion
  • 2 stalks celery
  • 1 large carrot
  • 1 cup cooked garbanzo beans
  • 1/2 cup whole pitted black olives
  • 1/2 cup fructose
  • 1/2 cup natural Apple Cider Vinegar
  • 3/4 cup extra virgin olive oil
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon pepper
  • 1 tablespoon salt free Italian seasoning blend


Cook pasta to al dente. Clean and coarse chop in food processor or by hand the broccoli, onion, celery, and carrot. Add garbanzo beans and olives to pasta and veggies. Puree dressing ingredients fructose, Apple Cider Vinegar, olive oil, Sea Salt, pepper, salt free italian seasoning blend in a blender and pour over salad ingredients.