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Balsamic Fig Pasta Salad

This Balsamic Fig Pasta Salad is full of rich, savory flavors thanks to the mission figs and balsamic vinegar. This recipe is plant-based with a gluten-free option!
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Ingredients
  

Pasta

  • 8 oz Gluten-Free or Whole Wheat Bowties or Fusilli

Sauce

  • 2-3 California Mission Figs
  • 2 Tbs Balsamic Vinegar
  • 1/3 Cup Extra Virgin Olive Oil
  • 2 Tsp Dijon Mustard
  • 2 Cloves Garlic
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper
  • 2 Tbs Water
  • 2-3 Tbs Lemon Juice to taste

Vegetables

  • 4 Cups Broccoli Florets
  • 2 Tbs Extra Virgin Olive Oil
  • 1/2 Red Onion cut into large slices
  • 1/4 Tsp Sea Salt
  • Pinch Black Pepper

Finishing Touches

  • 1 Handful Arugula
  • Figs cut in half, optional

Instructions
 

Vegetables

  • Preheat your oven to 425 degrees F.
  • First, prep the vegetables. Cut the broccoli into florets then cut the red onion into large slices.
  • Toss vegetables with the olive oil, salt, and pepper, then bake in the oven for about 15-20 minutes, or until edges of broccoli are slightly browned.

Pasta

  • Cook your bowtie or fusilli pasta until al dente. When done, drain and set aside.

Sauce

  • While pasta is cooking, make the sauce. In a high-speed blender and blend until smooth and creamy.
  • Taste, and adjust seasonings if necessary. Feel free to add more salt or lemon juice, to taste.

Putting It All Together

  • First, mix the pasta with the sauce until all the pasta is evenly coated.
  • Then, in a large bowl, mix pasta, vegetables, and arugula.