Blueberry and Broccoli Pasta Salad

Broccoli and Blueberry Pasta Salad

Blueberry and Broccoli Pasta Salad with a tangy Lemon Buttermilk Dressing ~ spring forward with this colorful and healthy pasta salad made with Chickapea gluten free pasta, lots of fruits and veggies, and an extra dose of crunch!

*Hey guys ~ I’m teaming up with Chickapea Pasta today, thanks for supporting me and my brand partners, I only work with the very best, and they help keep tvfgi up and cooking!

Broccoli and Blueberry Pasta Salad

This salad was fun to fun to invent, and so easy to put together once I had all the flavors figured out., but honestly, when I told my husband I was making a salad with blueberries and broccoli he screwed up his face in the most annoying way. If you’re not sure about blueberries and broccoli just trust me ~ the first bite of this wonderful salad will convince you. It all starts with a box of naturally gluten free Chickapea Pasta, made from just 2 ingredients ~ organic chickpeas and lentils! So you can see where we’re going here…this salad is not only yummy, it’s honest to goodness super food. My spirals are full of fiber, protein, vitamins, and minerals ~ no empty carbs here.

There are carbs, and then there are smart carbs ~ smart carbs like chickpeas and lentils are better for us because our bodies burn them more slowly and evenly, preventing the spikes in blood sugar that can lead to diabetes and other health issues.

Chickapea gluten free pasta ready to be made into a delicious Broccoli and Blueberry Pasta Salad with Lemon Buttermilk Dressing

After cooking and draining, I toss the pasta with some of my lemony buttermilk dressing ~ it keeps the pasta from sticking together, and will also soak in a bit while I prep my other ingredients. This salad has an unusual mix of fresh veggies and fruit, along with dried fruit, nuts, and seeds. The end result is really wonderful, I love the contrast between the sweet and savory flavors

TIP: This salad is sophisticated enough for an adult palate, but also a great kid-pleaser ~ those juicy blueberries and crunchy apples can help introduce the joys of broccoli to your picky eaters,

Broccoli and Blueberry Pasta Salad with Lemon Buttermilk Dressing

You can make this healthy pasta salad recipe in the morning, it will hold up fine in the refrigerator. I like to refresh it with a little more dressing just before serving. The dressing is a tangy mixture of lemon juice, poppy seeds, buttermilk, and mayo…not as thick as most mayonnaise based dressings and so delicious  I could eat it with a spoon! I used a similar dressing for my CHICKEN SALAD WITH POPPY SEED MAYONNAISE, but that one doesn’t contain buttermilk. If you want to try a mayo-less version, check out my LEMON POPPY SEED DRESSING recipe.

Dressing a colorful and gluten free Broccoli and Blueberry Pasta Salad with Lemon Buttermilk Dressing

Why are smart carbs so important?

So many of the carbs we consume in our Western diet are empty, overly processed carbohydrates like white bread and white rice. They’re wreaking havoc with our bodies and leading to all sorts of health problems like obesity and diabetes. But I love carbs, and I’m not about to do with out them, so I try to replace the empty ones with better choices. Good carbs, or smart carbs, are foods like whole grains, fruits, vegetables and beans. You can instantly improve your diet by simply switching out refined flour pasta with this chickpea and lentil pasta, I love simple solutions like this!

Broccoli and Blueberry Pasta Salad with Lemon Buttermilk Dressing is a fresh, healthy, and gluten free pasta salad just bursting with flavor and crunchy texture!

The flavors in this salad work together so well, I hope you give it a try, I have a hunch it’ll become a family favorite. And if you have little ones who would live on pasta if they had their way, this is a really smart choice for them. My youngest daughter wanted ‘buttery pasta’ 24/7, I wish Chickapea had been around for me then 🙂

Chickapea pasta tastes just like regular pasta, I can’t tell the difference. The texture is firm and chewy, no limp noodles here, and they hold up beautifully in sauces and salads like this one.

Broccoli and Blueberry Pasta Salad

I’m thrilled to be working with a team of talented bloggers as part of the Chickapea influencer team ~ I hope you follow me on facebook, Instagram, and Pinterest because I’m sharing lots more easy recipes you can make with your Chickapea pasta.

4.34 from 6 votes

Blueberry Broccoli Pasta Salad

Broccoli and Blueberry Pasta Salad with Lemon Buttermilk Dressing ~ this healthy and colorful salad is perfect for all your summer barbecues, picnics, and potlucks.
Course Salad
Cuisine American
Prep Time 15 minutes
Yield 4 -6 servings
Author Sue Moran


  • 8 ounces (227g) Chickapea Spiral Pasta
  • 1 cup small broccoli florets (175 grams)
  • 1/2 cup blueberries (50 grams)
  • 1/2 cup diced apples (50 grams) tossed with lemon juice to prevent browning
  • 1/3 cup golden raisins (50 grams)
  • 1/3 cup dried cranberries (40 grams)
  • 1/4 cup diced red onion (50 grams)
  • 1/4 cup sunflower seeds (45 grams)
  • 1/4 cup sliced almonds (35 grams)


  • 1/2 cup mayonnaise (120 grams)
  • 3 Tbsp buttermilk (45 mL)
  • juice of 1/2 lemon
  • 1 Tbsp poppy seeds (15 mL)
  • salt and pepper to taste


  • Cook the pasta in plenty of salted water for 7 minutes, stirring occasionally. Drain and rinse the pasta in cold water to stop the cooking. Put in a bowl and drizzle with some of the dressing, toss gently.
  • Put the broccoli in a microwave safe bowl with a tablespoon of water and microwave for 90 seconds. Drain.
  • You can assemble the salad in two ways ~ You can arrange the ingredients on top of the pasta, and then dress and toss at the table, or you can mix everything together, it's your call.
  • Add just enough dressing to moisten the salad without drowning it, you can always add more later.
  • Refrigerate until ready to serve.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


  • If you like, add some cheese to this salad, I think mild cheddar, Gouda, or Monterey Jack would work well, and cut it in a small dice.
  • You can incorporate Chickapea pasta into any of your favorite pasta recipes, like my Israeli Pasta Salad, or my Pasta Salad with Tuna.
  • If you can’t find Chickapea pasta at your local store, you can find it on Amazon, HERE.


Thanks for pinning!

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    Leave a Reply

    Please rate this recipe!

  • Reply
    June 11, 2019 at 9:04 am

    5 stars
    I came across this recipe at the perfect time… I had blueberries and broccoli in my CSA basket. I never would have thought to use them together, but this turned out fantastic. I didn’t have buttermilk, so I used sweet milk, and with the lemon juice, I figured that’s pretty much buttermilk anyway. I also cooked the broccoli on the stovetop in water rather than in the microwave. Just my personal preference. I doubt it made any difference, other than saving a dish to wash.

    • Reply
      June 11, 2019 at 9:51 am

      Thanks Alicia ~ I love combining unexpected ingredients, and I agree, I wouldn’t have normally thought of these two together. I’ve recently seen kale and blueberries together and I’m planning to try that this week. If it turns out good it’ll go on the blog 🙂

  • Reply
    Do Thanh
    May 30, 2017 at 2:53 am

    What a colourful and tasty salad, This is one of the most interesting salads I have seen in a while. Luckily I can find these ingredients here although Bluberries that are not popular here but I think I can add Grapes as a substitute, right? I don’t often eat Pasta but this recipe, I can not wait to try it, looks so colorful and fascinating. Great combination. Thanks

  • Reply
    Heather Brown
    March 20, 2017 at 5:35 am

    Girl, this looks so good!

  • Reply
    [email protected]
    March 17, 2017 at 6:48 am

    I’m always looking for ways to make pasta healthier. This is brilliant!

  • Reply
    Sherry Klusman
    March 17, 2017 at 6:19 am

    This recipe sounds delicious – so colorful.
    Where does one buy chickpea pasta? Is this a Trader Joe’s item or maybe Whole Foods.
    Love the video

  • Reply
    Laura | Tutti Dolci
    March 16, 2017 at 1:26 pm

    I love all the colors and textures of this salad – just gorgeous!

  • Reply
    Rebecca {foodie with family}
    March 16, 2017 at 7:10 am

    My dad is going to try a gluten-free diet for a while to help control inflammation and I’m looking for excellent, familiar foods made gf, so I am really glad to learn about Chickapea Pasta. I’m going to grab a few boxes to play with for him. This salad looks divine!

  • Reply
    Rosemary Wolbert | Sprigs of Rosemary
    March 16, 2017 at 5:03 am

    Have to admit, I’ve never tried chickpea pasta — but this wonderfully unique combination of veggies and fruit is intriguing enough for me to want to try. Strawberries and spinach salads have become ubiquitous. Why not blueberries and broccoli! Hats off to your creativity, Sue

  • Reply
    March 16, 2017 at 4:42 am

    YUM! Looks like something I’d pay $12.99 a pound for at whole foods ( I say that as a compliment!). Got to try this one.

  • Reply
    Kim Beaulieu
    March 16, 2017 at 1:09 am

    I’m a carb girl so this is right up my alley. I could eat this all the live long day. It’s totally stunning too!

  • Reply
    2 sisters recipes
    March 15, 2017 at 8:01 pm

    What a beautiful salad Sue! Love all the fruits and broccoli combination. And that poppy seed dressing sounds amazing!
    Super recipe – a must try for us!

  • Reply
    Lindsay Cotter
    March 15, 2017 at 6:47 pm

    I love Chickapea Pasta! And I love this blueberry and broccoli pasta salad you’ve created! Can’t wait to try! Looks so healthy and delicious!

  • Reply
    Michelle @ Vitamin Sunshine
    March 15, 2017 at 5:41 pm

    Wow! This looks so delicious. I saw the broccoli and blueberries and knew instantly I would LOVE this salad. I love fruit with salads and savory meals. This is just so spring. And that pasta! Gets me every time.

  • Reply
    Kristen @ The Endless Meal
    March 15, 2017 at 4:20 pm

    I just can’t get over this salad. It’s so pretty! I love that you’ve used Chickapea Pasta, too. We’re huge fans of it!

  • Reply
    Tricia @ Saving room for dessert
    March 15, 2017 at 3:40 pm

    This salad is absolutely gorgeous and I can’t wait to make it! I happen to have a box of Chickapea pasta spirals in my pantry so I know what to make with it now! Love the colors, the flavors and that dressing – wow! Great post!!!

  • Reply
    March 15, 2017 at 3:22 pm

    I was going to ask about the texture but I see you already answered that. OK — I’m sold. Never heard of this before but will definitely give it a try. Thanks!

  • Reply
    debi at Life Currents
    March 15, 2017 at 2:55 pm

    This part of spring forward makes up for having to change the clocks to spring forward. This salad looks fantastic! I wish I had one in front of me right now.

    • Reply
      March 15, 2017 at 3:18 pm

      Thanks Deb, I hope you try it, I think you’ll love how it all comes together…

  • Reply
    Platter Talk
    March 15, 2017 at 2:13 pm

    It’s really amazing how the poppy seed dressing transforms the look and level of the veggies and berries! Well done.

    • Reply
      March 15, 2017 at 2:17 pm

      What is it about poppy seed dressing, it makes everything it touches more appetizing, I agree!

  • Reply
    Cindy Gordon
    March 15, 2017 at 1:47 pm

    Now this looks like my kind of salad! I have it on my to-try list now! Thanks for sharing! YUMMED it also!

  • Reply
    Brandi Crawford
    March 15, 2017 at 1:47 pm

    This is such a brilliant combination! I need to try this. Looks fantastic!

  • Reply
    Igor @ Cooking The Globe
    March 15, 2017 at 1:25 pm

    Wow, that’s an interesting combo. I love pasta salads but I have never tried mixing noodles with blueberries. Awesome idea!

    • Reply
      March 15, 2017 at 1:47 pm

      Thanks Igor, I think it’s always more fun to try something new!

  • Reply
    March 15, 2017 at 11:54 am

    I love this beautiful pasta salad, and blueberries with broccoli sounds incredible! I want to use that dressing on EVERYTHING.

  • Reply
    March 15, 2017 at 11:43 am

    What a beautiful salad Sue, love all the color and textures. The buttermilk dressing sounds like the perfect compliment to this. Will have to pick up a box of chickpea pasta for sure.

  • Reply
    March 15, 2017 at 10:51 am

    I love this… So fresh, beautiful and feels like spring. i’m crazy about this pasta, my favorite gluten-free pasta of all times . Working on a special dish myself…

    • Reply
      March 15, 2017 at 10:55 am

      I can’t wait to see what you come up with No Crumbs Left!

  • Reply
    Gerlinde @Sunnycovechef
    March 15, 2017 at 10:45 am

    What a good looking salad, I love the buttermilk dressing.

    • Reply
      March 15, 2017 at 10:54 am

      I think I could live on buttermilk, it makes everything better.

  • Reply
    kristy @ she eats
    March 15, 2017 at 10:44 am

    Sue. This pasta salad is making me yearn in all in the important places. Fo’ realz. I just want to shove it in my mouth allllllll day. That sounds dirty. I don’t mean it that way. I’m just hungry. And man ALIVE this is beautiful. I love Chickapea pasta – it’s my new go to when I make dinner. I don’t even eat gluten-free food but it’s so close to regular pasta, and so much healthier, I use it all the time. Thanks for inspiring my dinner!!

    • Reply
      March 15, 2017 at 10:53 am

      Haha, thanks Kristy, I’m glad I could inspire you. And I know it sounds like a sale hype, but I honestly agree with you that there’s no reason not to switch to Chickapea, it tastes the same and there are so many nutritional benefits. It’s a win win. Thanks for commenting!

  • Reply
    March 15, 2017 at 10:42 am

    Great delicious looking salad, Sue! Very colorful and healthy but I’d probably add a little cheese to the mix. I will be making this in the future, when it warms up and the snow melts! Thanks for the recipe!

    • Reply
      March 15, 2017 at 10:43 am

      Yes, cheese is a great addition, I highly recommend that ~ I’m going to make it with little chunks of Gouda or cheddar next time.

  • Reply
    March 15, 2017 at 10:34 am

    This looks really good. I’m one of those people who could eat pasta 24/7, so I’m glad to hear about this healthier brand. Actually I just started to notice a bunch of gluten free pastas at the store, so I’ll look for Chickapea, thanks Sue!

    • Reply
      March 15, 2017 at 10:41 am

      If you eat a lot of pasta you’re going to be so happy with Chickapea, I’ve tried several other gluten free pastas and they can be gummy and have a weird texture, but this one is pretty much identical to regular pasta, they nailed it 🙂

  • Reply
    March 15, 2017 at 9:44 am

    I never would have thought of these flavor combinations! They sound and look absolutely beautiful!

  • Reply
    March 15, 2017 at 9:09 am

    I LOVE how much protein is in this pasta – and honestly broccoli is SO delicious in any salad! It adds this whole other level of crunch that is such a fantastic textural element. And the lemon buttermilk dressing sounds divine! Such a beautiful recipe Sue!

    • Reply
      March 15, 2017 at 9:15 am

      Thanks Taylor, I was really happy with how this came out, I can’t wait to make it again!

  • Reply
    Michelle Frank | Flipped-Out Food
    March 15, 2017 at 8:34 am

    It has been a mission of mine to incorporate smarter carbs into our diet. Chickpea pasta is something that I had not yet tried, and this salad sounds not only absolutely FAB, but very different from the typical (boring) pasta salad!

    • Reply
      March 15, 2017 at 8:38 am

      Thanks Michelle, I think you’ll love the pasta, and the combo of broccoli and blueberries is such a nice change from the same old stuff!

  • Reply
    John/Kitchen Riffs
    March 15, 2017 at 8:31 am

    Haven’t heard of that pasta brand — I’ll have to check it out. And make this with it! Gorgeous and tasty looking dish — and perfect for this time of the year. Well, in another week or two — after a really warm winter, we had snow this week! But spring really is just around the corner, and this is the sort of food I’ll be craving. Thanks!

    • Reply
      March 15, 2017 at 8:39 am

      We’re already barreling ahead to summer here in LA, makes me want some snow!

  • Reply
    Faith (An Edible Mosaic)
    March 15, 2017 at 8:29 am

    I can honestly say I’ve never seen a prettier pasta salad!! I am HUGE into GF options for things like pasta and bread, and I can’t believe I’ve never tried this pasta…I need to fix that!

    • Reply
      March 15, 2017 at 8:39 am

      Thanks so much Faith <3

  • Reply
    Tina Dawson | Love is in my Tummy
    March 15, 2017 at 8:13 am

    OMG This is so brilliant! I need to get my hands on this chickpea pasta (I am a sucker for chickpeas!)

    • Reply
      March 15, 2017 at 8:15 am

      I love chickpeas, too, in any form (hello hummus) but I never knew you could make pasta out of them, it’s brilliant!

  • Reply
    Emily | Oat&Sesame
    March 15, 2017 at 8:05 am

    What a beautiful salad! I would definitely eat chickpea pasta in a salad like this! I’m sure it’s much easier to get kids to eat chickpeas in pasta form rather than chickpea form! Your definitely right about healthy carbs! It’s important to have complex carbs because that’s what fuels your brain! Great, healthy recipe!

    • Reply
      March 15, 2017 at 8:15 am

      It makes so much sense, doesn’t it? Thanks for stopping by Emily 🙂

  • Reply
    March 15, 2017 at 6:56 am

    I love the idea of getting smart carbs and nutrients right there in your pasta! I’ll definitely have to check Chickapea out. And that salad sounds fun to try for spring!

    • Reply
      March 15, 2017 at 6:59 am

      I really wish I’d has it when my kids were young, it would have been a lifesaver!

  • Reply
    Bintu - Recipes From A Pantry
    March 15, 2017 at 6:47 am

    This looks so colourful and tasty, and more importantly healthy! A great lunch recipe

  • Reply
    [email protected]'s Recipes
    March 15, 2017 at 6:31 am

    Such a FUN pasta salad! Have never thought of using blueberry and broccoli together and I love the idea, Sue.

    • Reply
      March 15, 2017 at 6:39 am

      I know, right? It’s such great discovery, I’m going to play with it all spring and summer!

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