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!



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


  • 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


  • 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



  1. Preheat your oven to 425 degrees F.

  2. First, prep the vegetables. Cut the broccoli into florets then cut the red onion into large slices.

  3. 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.


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


  1. While pasta is cooking, make the sauce. In a high-speed blender and blend until smooth and creamy.

  2. Taste, and adjust seasonings if necessary. Feel free to add more salt or lemon juice, to taste.

Putting It All Together

  1. First, mix the pasta with the sauce until all the pasta is evenly coated.

  2. Then, in a large bowl, mix pasta, vegetables, and arugula.