This creamy, smoky pasta salad mirrors the flavors of a favorite Caesar wrap. Packed with protein and fun-shaped pasta, it's perfect for a backyard hangout.
1: Toss the broccoli in smoked paprika, a pinch of salt, and 1 tbsp of olive oil. Roast in a preheated 420F oven for 15-20 minutes. Set aside.
2: Cook the pasta according to the package directions. Drain and set aside to cool.
3: In the same pan, roast the garlic scapes and chickpeas with 1 tbsp of olive oil for 10 minutes, keeping an eye on the garlic scapes to prevent burning.
4: After roasting, place the garlic scapes in a blender. Toss liquid smoke on the chickpeas and continue roasting.
5: Add the remaining dressing ingredients to the blender and blend until smooth, adding more water if needed.
6: In a large bowl, combine the roasted broccoli, cooked pasta, cucumber, chickpeas, and garlic. Pour dressing over and mix to combine. Chill in the fridge for 20 minutes before serving.
