If you are looking for a vibrant, flavorful, and satisfying dish to brighten up your meal rotation, this Broccoli Pasta Salad with Sun-Dried Tomatoes, Kalamata Olives, and Feta Recipe is a total game-changer. Packed with fresh broccoli florets, tangy sun-dried tomatoes, briny Kalamata olives, and creamy feta cheese, every bite bursts with Mediterranean flair and irresistible textures. Whether as a hearty lunch, a side for your weekend barbecue, or a potluck favorite, this salad brings colors, crunch, and a wonderful balance of savory notes that will have everyone asking for seconds.
Ingredients You’ll Need
One of the joys of this Broccoli Pasta Salad with Sun-Dried Tomatoes, Kalamata Olives, and Feta Recipe is its reliance on simple, quality ingredients that each contribute something unique—whether it’s flavor, texture, or color. From crunchy broccoli florets to creamy feta and sharp red onion, every element works in harmony to create a well-rounded dish.
- Pasta (rotini, penne, or farfalle): Choose your favorite short pasta that holds dressing well and offers a fun shape for texture.
- Broccoli: Fresh, cut into small florets for bite-sized crunch that also adds bright green vibrancy.
- Red onion: Finely diced for a mild pungency that complements the other flavors without overpowering.
- Sun-dried tomatoes (oil-packed): Drained and chopped for rich, sweet-tart bursts of umami.
- Kalamata olives: Pitted and halved to add a briny depth and Mediterranean flair.
- Feta cheese: Crumbled for a creamy, salty punch that binds everything deliciously.
- Toasted pine nuts (optional): Adds a buttery crunch if you want an extra nutty layer.
- Mayonnaise: Forms a luscious, smooth base for the dressing that coats every ingredient lovingly.
- Olive oil: Enhances richness and infuses the salad with classic Mediterranean aroma.
- Red wine vinegar: Imparts a sharp, tangy brightness balancing the creamy dressing.
- Dijon mustard: Adds a subtle kick and depth to the dressing complexity.
- Garlic: Minced fresh garlic’s pungency wakes up the whole salad.
- Dried oregano: Lots of Mediterranean charm packed into a pinch-sized herb.
- Salt and black pepper: Season thoughtfully to bring all flavors together.
- Red pepper flakes (optional): Just a pinch if you want a whisper of heat to brighten every bite.
How to Make Broccoli Pasta Salad with Sun-Dried Tomatoes, Kalamata Olives, and Feta Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a vigorous boil—this is key for perfectly seasoned pasta. Add in your chosen pasta and cook it until just al dente, usually around 8 to 10 minutes depending on the shape. The pasta needs to be tender, but with a slight bite to hold up nicely in the salad.
Step 2: Blanch the Broccoli
About 3 minutes before the pasta is done, toss in those fresh broccoli florets right into the boiling water alongside the pasta. This quick blanch keeps the broccoli perfectly crisp-tender, vibrant green, and ready to soak up the tangy dressing.
Step 3: Drain and Rinse
Drain the pasta and broccoli through a colander, then rinse thoroughly with cold water. This step immediately stops the cooking and cools everything down for a refreshing salad base. The rinse also helps remove excess starch so the pasta doesn’t get gummy.
Step 4: Dry the Ingredients
Shake off any surplus water and spread the pasta and broccoli out on a clean kitchen towel or paper towels. Getting them as dry as possible ensures your dressing clings properly instead of sliding off watery veggies.
Step 5: 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 optional red pepper flakes. Taste and adjust seasonings to your preference—the dressing should be creamy, tangy, and punchy enough to tie the salad flavors together beautifully.
Step 6: Combine All Salad Ingredients
In a large bowl, gently mix the cooked pasta, blanched broccoli, diced red onion, chopped sun-dried tomatoes, halved Kalamata olives, and crumbled feta cheese. Each ingredient adds a unique texture and burst of flavor.
Step 7: Dress the Salad
Pour your freshly whisked dressing over the pasta mixture and toss gently but thoroughly to make sure every piece is coated in that lovely, tangy creaminess. Be careful not to break up the feta too much as you mix.
Step 8: Add Toasted Pine Nuts (Optional)
For a luxurious, nutty crunch, sprinkle toasted pine nuts over the top of the salad. This step is optional but highly recommended if you want to elevate the textural experience of the dish.
Step 9: Chill Before Serving
Cover and refrigerate the salad for at least 30 minutes before serving. Chilling allows all the flavors to marry and intensify, making this Broccoli Pasta Salad with Sun-Dried Tomatoes, Kalamata Olives, and Feta Recipe even more delicious.
How to Serve Broccoli Pasta Salad with Sun-Dried Tomatoes, Kalamata Olives, and Feta Recipe
Garnishes
To make your Broccoli Pasta Salad with Sun-Dried Tomatoes, Kalamata Olives, and Feta Recipe truly stand out, toss on some extra crumbled feta or fresh chopped herbs like parsley or basil just before serving. A little sprinkle of lemon zest can also brighten the flavors beautifully without overpowering the salad’s delightful balance.
Side Dishes
This salad pairs perfectly with grilled chicken or fish for a light lunch, or alongside your favorite barbecue fare. It’s also fantastic with warm, crusty bread to soak up any extra dressing and a crisp white wine to round out your Mediterranean-inspired meal.
Creative Ways to Present
For entertaining, try serving this salad in individual mason jars layered with ingredients so the colors shine through. Or, present it on a large platter, artistically arranging the olives, sun-dried tomatoes, and pine nuts on top for a rustic, inviting look that encourages guests to dig in.
Make Ahead and Storage
Storing Leftovers
You can store your Broccoli Pasta Salad with Sun-Dried Tomatoes, Kalamata Olives, and Feta Recipe in an airtight container in the refrigerator for up to 3 days. Keep it chilled to maintain freshness and to prevent the dressing from breaking down. Before serving leftovers, toss gently to reincorporate any settled dressing.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. The texture of the broccoli and pasta may suffer, and the creamy dressing can separate upon thawing, making it less appealing.
Reheating
Reheating Broccoli Pasta Salad with Sun-Dried Tomatoes, Kalamata Olives, and Feta Recipe is generally not advised since it’s meant to be served cold. However, if you’d prefer warm pasta salad, set aside a portion before dressing the whole batch and gently warm it with your favorite sautéed ingredients separately.
FAQs
Can I use different pasta shapes for this salad?
Absolutely! Rotini, penne, and farfalle are all excellent choices thanks to their shape and ability to hold onto the dressing, but feel free to experiment with other short pasta types you enjoy.
Is it okay to use sun-dried tomatoes that are not oil-packed?
You can use dry-pack sun-dried tomatoes, but rehydrate them first in warm water to soften and enhance their flavor. Oil-packed versions add a little richness that works beautifully in this recipe.
Can I make this salad vegan?
Definitely! Swap out the feta for a plant-based alternative or roasted chickpeas for some crunch, and replace mayonnaise with vegan mayo. The salad will still be delicious and colorful.
How can I make the salad less creamy?
If you prefer a lighter dressing, reduce the amount of mayonnaise and increase olive oil and red wine vinegar. Adding a splash of lemon juice can also add brightness without heaviness.
What is the best way to toast pine nuts?
Toast pine nuts in a dry skillet over medium heat, stirring frequently until they’re golden and fragrant—usually 3 to 5 minutes. Keep a close eye as they burn easily. This simple step brings out their wonderful nuttiness!
Final Thoughts
Every bite of this Broccoli Pasta Salad with Sun-Dried Tomatoes, Kalamata Olives, and Feta Recipe is a joyous celebration of flavors and textures. Its vibrant colors, creamy dressing, and Mediterranean ingredients make it a standout addition to any meal or gathering. Don’t hesitate to try it out—you’ll soon find it becoming one of your all-time favorite salads that you crave again and again.
Print
Broccoli Pasta Salad with Sun-Dried Tomatoes, Kalamata Olives, and Feta Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Broccoli Pasta Salad is a refreshing and flavorful dish combining tender pasta and crisp broccoli with tangy sun-dried tomatoes, Kalamata olives, and creamy feta. Tossed in a zesty homemade mayo-based dressing and topped with optional toasted pine nuts, it’s perfect as a light lunch or a vibrant side dish for gatherings.
Ingredients
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.
- Blanch the Broccoli: During the last 3 minutes of pasta cooking, add the broccoli florets to the boiling water to cook until just tender.
- Drain and Rinse: Drain the pasta and broccoli in a colander and rinse thoroughly with cold water to stop the cooking and cool them down.
- Dry: Shake off excess water and spread the pasta and broccoli on a clean towel to dry further while preparing the dressing.
- Make the Dressing: In a bowl, whisk together mayonnaise, olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, black pepper, and red pepper flakes if using. Adjust seasoning to taste.
- Combine: In a large mixing bowl, combine the cooled pasta and broccoli with red onion, sun-dried tomatoes, Kalamata olives, and crumbled feta cheese.
- Dress: Pour the dressing over the pasta mixture and gently toss until everything is evenly coated.
- Pine Nuts: Sprinkle toasted pine nuts over the salad, if using, for added texture and flavor.
- Chill: Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- Use pasta shapes like rotini, penne, or farfalle for best texture and to hold the dressing well.
- Toast pine nuts in a dry skillet over medium heat until fragrant and golden, about 2-3 minutes, to enhance their flavor.
- If you prefer a lighter dressing, substitute some or all of the mayonnaise with Greek yogurt.
- Make the salad a few hours in advance to allow flavors to develop even more.
- This salad keeps well refrigerated for up to 3 days; toss gently before serving.
- For a vegan version, omit feta and substitute mayonnaise with vegan mayo.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
