Description
A refreshing and easy-to-make Broccoli Pasta Salad combining tender pasta, crisp broccoli florets, tangy sun-dried tomatoes, Kalamata olives, and creamy feta, all tossed in a flavorful homemade dressing. Perfect as a light lunch, side dish, or picnic favorite.
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 until al dente, about 8-10 minutes. Ensure the pasta is tender but still firm to the bite for the best texture in the salad.
- Blanch the Broccoli: During the last 3 minutes of the pasta cooking time, add the broccoli florets to the boiling water. This briefly cooks the broccoli while keeping it crisp and bright green.
- Drain and Rinse: Drain the pasta and broccoli together in a colander. Rinse thoroughly with cold water to stop the cooking process and cool the ingredients for the salad.
- Dry: Shake off excess water and spread the pasta and broccoli on a clean kitchen towel to dry further. This prevents the salad from becoming soggy.
- Make the Dressing: In a mixing 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 as needed for balanced flavor.
- Combine: In a large bowl, combine the cooled pasta and broccoli with finely diced red onion, chopped sun-dried tomatoes, halved Kalamata olives, and crumbled feta cheese. Mix gently to distribute the ingredients evenly.
- Dress: Pour the prepared dressing over the pasta mixture. Toss gently but thoroughly to coat all ingredients with the flavorful dressing.
- Add Pine Nuts: If using, sprinkle toasted pine nuts over the salad for a delightful crunch and nutty flavor.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes before serving. Chilling allows the flavors to meld beautifully.
Notes
- Using oil-packed sun-dried tomatoes adds more flavor; if using dry ones, rehydrate in warm water before chopping.
- To toast pine nuts, place them in a dry skillet over medium heat and stir frequently until golden and fragrant, about 3-5 minutes.
- Feel free to substitute mayonnaise with Greek yogurt for a lighter dressing.
- The salad can be made a few hours ahead and stored in the refrigerator, making it great for meal prep or parties.
- Add a pinch of red pepper flakes to the dressing for a subtle spicy kick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
