Description
This Broccoli Pasta Salad is a vibrant and flavorful dish perfect for a light lunch or a side at gatherings. Featuring tender pasta, crisp broccoli florets, tangy sun-dried tomatoes, briny Kalamata olives, and creamy feta cheese, all coated in a zesty homemade dressing, this salad is both satisfying and refreshing. Toasted pine nuts add a delightful crunch, making it a versatile and delicious recipe that’s easy to customize and prepare ahead of time.
Ingredients
Scale
Pasta and Vegetables
- 1 pound pasta (rotini, penne, or farfalle)
- 1 large head of broccoli, cut into small florets
- 1/2 cup red onion, finely diced
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/2 cup Kalamata olives, pitted and halved
Cheese and Nuts
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted pine nuts (optional)
Dressing
- 1/2 cup mayonnaise
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- Pinch of red pepper flakes (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
- Blanch the Broccoli: About 3 minutes before the pasta is done, add the broccoli florets to the boiling water with the pasta to blanch them until just tender but still crisp.
- Drain and Rinse: Drain the pasta and broccoli together in a colander. Rinse them thoroughly under cold running water to stop the cooking process and cool them down.
- Dry: Shake off excess water and spread the pasta and broccoli on a clean kitchen towel to dry further and prevent a watery salad.
- Make the Dressing: In a medium bowl, whisk together mayonnaise, olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, black pepper, and red pepper flakes if using. Taste and adjust seasonings to your preference.
- Combine: In a large mixing bowl, combine the cooled pasta and broccoli with the diced red onion, chopped sun-dried tomatoes, Kalamata olives, and crumbled feta cheese.
- Dress: Pour the dressing over the pasta mixture and gently toss everything together until evenly coated.
- Pine Nuts: Sprinkle the toasted pine nuts over the salad if using for added texture and flavor.
- Chill: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.
Notes
- You can substitute mayonnaise with Greek yogurt for a lighter dressing.
- Use gluten-free pasta to make this recipe gluten-free.
- Toast pine nuts in a dry skillet over medium heat until golden and fragrant for best flavor.
- Adjust salt and pepper levels to taste, especially if your feta cheese is salty.
- This salad can be made a day ahead to enhance the flavors further.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling, Blanching, Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 15 mg
