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Broccoli and pecan pasta salad

Broccoli and pecan pasta salad

The perfect way to use up the last bits of pasta in the bag.

  • Serves 4
  • Less than 30 minutes


  • 1 packet (250g) PnP Livewell green pea ditalini
  • 1 packet (230g) Tastystem® broccoli, sliced in half lengthways and blanched
  • 2 cups (500ml) red cabbage, shredded
  • 1 bottle (100ml) PnP balsamic dressing, plus extra for drizzling
  • 1 tsp (5ml) PnP crushed chilli, garlic and ginger paste
  • ½ punnet (50g) pecan nuts, toasted and chopped
  • Handful basil , chopped


  1. Cook pasta according to packet instructions. Drain and set aside.
  2. Toss ¼ cup (60ml) balsamic vinegar and crushed chilli, garlic and ginger through broccoli and cabbage.
  3. Sauté until broccoli and red cabbage are cooked through, set aside.
  4. Toss sautéed veggies, pasta and nuts together.
  5. Season and serve drizzled with extra balsamic dressing and garnished with a few chopped basil leaves.
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