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
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.
- 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
