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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 27 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

This Broccoli Pasta Salad is a fresh and flavorful dish perfect for a quick lunch or a light dinner. Combining al dente pasta with crisp-tender broccoli, tangy sun-dried tomatoes, Kalamata olives, and creamy feta cheese, all tossed in a zesty Dijon-mustard vinaigrette, it offers a delightful balance of textures and Mediterranean-inspired flavors. Served chilled and topped with crunchy toasted pine nuts, this salad is both nutritious and satisfying, making it a versatile addition to your meal rotation.

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

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, typically 8-10 minutes depending on the pasta type.
  2. Blanch the Broccoli: During the last 3 minutes of the pasta’s cooking time, add the broccoli florets to the boiling water to blanch them, ensuring they retain a crisp-tender texture.
  3. Drain and Rinse: Drain both the pasta and broccoli in a colander, then rinse thoroughly with cold water to stop the cooking process and cool them down.
  4. Dry: Shake off excess water and spread the pasta and broccoli on a clean towel to dry further, preventing a watery salad.
  5. Make the Dressing: In a medium 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 your taste preference.
  6. Combine: In a large mixing bowl, combine the cooked pasta, blanched broccoli, finely diced red onion, chopped sun-dried tomatoes, halved Kalamata olives, and crumbled feta cheese.
  7. Dress: Pour the prepared dressing over the combined ingredients and gently toss until everything is evenly coated.
  8. Top with Pine Nuts: Sprinkle toasted pine nuts over the salad for a crunchy texture, if using.
  9. Chill: Cover the salad and refrigerate it for at least 30 minutes before serving to allow flavors to meld and to serve it chilled.

Notes

  • To toast pine nuts, dry roast them in a pan over medium heat for 2-3 minutes until golden and fragrant, stirring frequently to avoid burning.
  • The salad can be prepared a day in advance and stored covered in the refrigerator to enhance the flavors.
  • For a lighter version, substitute mayonnaise with Greek yogurt or a vinaigrette.
  • This salad is versatile—feel free to swap out Kalamata olives or feta with other olives or cheese varieties you prefer.
  • Make sure to dry the pasta and broccoli well after rinsing to prevent the salad from becoming soggy.

Find it online: https://slsrecipes.com/broccoli-pasta-salad-with-sun-dried-tomatoes-kalamata-olives-and-feta-recipe/