Description
A vibrant and flavorful Broccoli Pasta Salad combining al dente pasta, tender broccoli florets, tangy sun-dried tomatoes, briny Kalamata olives, and creamy feta, all tossed in a zesty homemade mayonnaise-based dressing. This easy and versatile recipe is perfect for potlucks, picnics, or as a refreshing side dish.
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 to 10 minutes, ensuring it retains a slight firmness.
- Blanch the Broccoli: During the last 3 minutes of the pasta cooking time, add the broccoli florets to the boiling water to soften but keep their crispness and vibrant green color.
- Drain and Rinse: Drain the pasta and broccoli together in a colander. Immediately rinse thoroughly with cold water to stop the cooking process and cool the ingredients.
- Dry: Shake off any excess water and spread the pasta and broccoli on a clean kitchen towel to dry further, preventing the salad from becoming watery.
- 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. Taste and adjust the seasoning as needed for balance.
- Combine: In a large mixing bowl, combine the cooked pasta, blanched broccoli, red onion, sun-dried tomatoes, Kalamata olives, and crumbled feta cheese, mixing gently to distribute evenly.
- Dress: Pour the prepared dressing over the pasta mixture and gently toss until everything is well coated without breaking the ingredients.
- Pine Nuts: Sprinkle the toasted pine nuts over the salad if desired for a crunchy texture and nutty flavor.
- Chill: Cover the salad and refrigerate for at least 30 minutes before serving, allowing the flavors to meld for a deliciously refreshing dish.
Notes
- For best results, use oil-packed sun-dried tomatoes to add extra richness to the salad.
- To keep the salad from becoming soggy, ensure pasta and broccoli are well-drained and dried before mixing.
- Pine nuts are optional but add a nice crunch and flavor contrast.
- The salad can be prepared a day ahead and stored covered in the refrigerator.
- Adjust salt and pepper according to taste, especially if using salted olives or feta cheese.
- Try substituting mayonnaise with Greek yogurt for a lighter dressing variation.
