Broccoli Pasta Salad with Sun-Dried Tomatoes, Kalamata Olives, and Feta Recipe

If you are searching for a fresh, vibrant, and utterly satisfying dish that bursts with Mediterranean flavors, look no further than this Broccoli Pasta Salad with Sun-Dried Tomatoes, Kalamata Olives, and Feta Recipe. It combines crisp broccoli florets, tender al dente pasta, and the tangy punch of sun-dried tomatoes and Kalamata olives, all rounded out by creamy feta cheese. This salad is a perfect harmony of textures and tastes, making it a standout choice for potlucks, picnics, or simply a delightful weeknight meal.

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Ingredients You’ll Need

The magic of this Broccoli Pasta Salad with Sun-Dried Tomatoes, Kalamata Olives, and Feta Recipe lies in its simple, fresh ingredients that each play an indispensable role. From the bright green broccoli to the salty olives and creamy feta, every element adds to the irresistible flavor profile and colorful presentation.

• 1 pound pasta (rotini, penne, or farfalle): Choose your favorite shape for texture and to catch the dressing beautifully.
• 1 large head of broccoli, cut into small florets: Provides a crisp, healthy crunch and vibrant color.
• 1/2 cup red onion, finely diced: Adds a subtle sharpness and a splash of purple.
• 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped: Brings rich, tangy sweetness with a chewy texture.
• 1/2 cup Kalamata olives, pitted and halved: Offers a briny depth that complements the mild ingredients.
• 1/2 cup crumbled feta cheese: Creamy and tangy, elevating the salad’s Mediterranean flair.
• 1/4 cup toasted pine nuts (optional): For a nutty crunch that takes the texture up a notch.
• 1/2 cup mayonnaise: Forms a smooth, luscious dressing base.
• 1/4 cup olive oil: Adds richness and helps marry the flavors together.
• 2 tablespoons red wine vinegar: Gives a bright acidity essential for balance.
• 1 tablespoon Dijon mustard: Introduces a subtle tang and depth to the dressing.
• 1 clove garlic, minced: Imparts a savory warmth that amplifies flavor.
• 1 teaspoon dried oregano: Adds a classic Mediterranean herbal note.
• 1/2 teaspoon salt (or to taste): Enhances and sharpens all the flavors.
• 1/4 teaspoon black pepper (or to taste): For a gentle, peppery finish.
• Pinch of red pepper flakes (optional): For those who love a little subtle heat.

How to Make Broccoli Pasta Salad with Sun-Dried Tomatoes, Kalamata Olives, and Feta Recipe

Step 1: Cook the Pasta

Begin by boiling a large pot of salted water. Salt is your secret ingredient here, as it seasons the pasta from within, enhancing its flavor. Add your pasta and cook until al dente, following the package instructions, typically about 8 to 10 minutes. This ensures the pasta is tender but still firm—perfect for holding up in a salad without getting mushy.

Step 2: Blanch the Broccoli

In the last three minutes of cooking the pasta, toss in the broccoli florets. This timing will create broccoli that is crisp-tender—bright green and fresh-tasting—without being overcooked. Blanching like this helps the broccoli maintain its beautiful color and satisfying texture.

Step 3: Drain and Rinse

Drain both the pasta and broccoli in a colander, then rinse thoroughly under cold running water to stop the cooking process. This rinse cools everything down quickly, preventing sogginess and setting the salad’s crisp texture.

Step 4: Dry

Shake off excess water and spread the pasta and broccoli on a clean kitchen towel or paper towels. Drying the ingredients well before dressing helps keep your salad fresh and prevents it from getting watery.

Step 5: Make the Dressing

Whisk together mayonnaise, olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, black pepper, and optional red pepper flakes in a bowl. This creamy, tangy dressing carries the salad, tying together the veggies, pasta, and cheese in a luscious embrace. Taste and adjust seasonings to suit your preference!

Step 6: Combine

In a large mixing bowl, combine the cooled pasta and broccoli with diced red onion, chopped sun-dried tomatoes, halved Kalamata olives, and crumbled feta cheese. Each ingredient shines through individually but also complements the others beautifully.

Step 7: Dress and Toss

Pour the dressing over the salad mixture and gently toss to coat every bite with that creamy, flavorful dressing. Be gentle so the feta doesn’t crumble too much but distributes nicely throughout.

Step 8: Add Pine Nuts

For a final flourish, sprinkle toasted pine nuts over the top. They add a lovely crunch and a nutty nuance that elevates the salad even further. This step is optional but highly recommended!

Step 9: Chill

Cover the salad and refrigerate for at least 30 minutes to let the flavors meld together beautifully. This chilling step transforms the salad into a cohesive, irresistible dish ready to enjoy.

How to Serve Broccoli Pasta Salad with Sun-Dried Tomatoes, Kalamata Olives, and Feta Recipe

Garnishes

Fresh herbs like chopped parsley or basil make excellent garnishes, adding a pop of color and a fresh herbal aroma that brightens each bite. Grated lemon zest is another delightful touch, offering a citrusy lift to balance the feta’s tang.

Side Dishes

This Broccoli Pasta Salad with Sun-Dried Tomatoes, Kalamata Olives, and Feta Recipe pairs wonderfully with grilled chicken, roasted lamb, or a simple garlic bread. Its bright, tangy flavors also complement heavier mains, acting as a refreshing counterpoint.

Creative Ways to Present

Serve this salad in a large glass bowl to showcase its vibrant colors or pack it in colorful mason jars for an eye-catching picnic presentation. For entertaining, plate smaller portions atop baby arugula beds or inside hollowed-out bell peppers for an extra special touch.

Make Ahead and Storage

Storing Leftovers

Leftover Broccoli Pasta Salad with Sun-Dried Tomatoes, Kalamata Olives, and Feta Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors continue to marry, making it even tastier the next day.

Freezing

This salad is best enjoyed fresh or chilled, so freezing is not recommended as the mayonnaise-based dressing and fresh vegetables may separate or become watery upon thawing.

Reheating

Since this is a cold pasta salad, reheating is unnecessary — simply give it a good stir and enjoy directly from the fridge. If you prefer it less cold, allow it to sit at room temperature for 15–20 minutes before serving.

FAQs

Can I use a different cheese instead of feta?

Absolutely! While feta’s tanginess is iconic here, crumbly goat cheese or even shredded parmesan can be delicious alternatives depending on your taste.

What pasta is best for this salad?

Short, sturdy pasta shapes like rotini, penne, or farfalle are best as they trap the dressing well and hold up to the salad’s textures.

Can I make this salad vegan?

Yes! Swap the mayonnaise for vegan mayo and omit the feta or use a plant-based cheese alternative to keep it fully vegan-friendly.

Is it okay to skip the pine nuts?

Definitely—it’s an optional ingredient that adds crunch, but the salad is wonderful even without them.

How long can I prepare this salad in advance?

Preparing it a few hours ahead or the day before is perfect for flavor development, just make sure to keep it chilled and toss gently before serving.

Final Thoughts

This Broccoli Pasta Salad with Sun-Dried Tomatoes, Kalamata Olives, and Feta Recipe is truly one of those dishes that dazzles with its combination of freshness, creaminess, and bold Mediterranean flavors. I promise, once you try it, it will earn a permanent spot in your recipe rotation. So grab those ingredients and turn an ordinary meal into an extraordinary one — your taste buds will thank you!

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