Description
This Broccoli Pasta Salad is a refreshing and easy-to-make dish that combines al dente pasta with blanched broccoli florets and a vibrant Mediterranean-inspired dressing. Enhanced with sun-dried tomatoes, Kalamata olives, red onion, feta cheese, and optional toasted pine nuts, it offers a perfect balance of flavors and textures. Ideal for potlucks, picnics, or as a light meal, this salad is best served chilled and can be quickly prepared in just 35 minutes.
Ingredients
Scale
Main Ingredients
- 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
- 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, approximately 8 to 10 minutes, ensuring it has a slight bite to texture.
- Blanch the Broccoli: During the last 3 minutes of the pasta cooking time, add the broccoli florets to the boiling water to blanch them until they turn bright green and slightly tender but still crisp.
- Drain and Rinse: Drain the pasta and broccoli together in a colander. Rinse thoroughly with cold water to stop the cooking process and cool the ingredients down for the salad.
- Dry: Shake off any excess water from the pasta and broccoli. Spread them out on a clean kitchen towel to dry further and prevent the salad from becoming watery.
- Make the Dressing: In a mixing bowl, whisk together the mayonnaise, olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, black pepper, and red pepper flakes if using. Taste and adjust seasoning as needed.
- Combine: In a large bowl, add the cooked pasta and blanched broccoli. Mix in the finely diced red onion, chopped sun-dried tomatoes, halved Kalamata olives, and crumbled feta cheese.
- Dress: Pour the prepared dressing over the pasta mixture. Gently toss all ingredients together to evenly coat with the dressing without breaking the components.
- Pine Nuts: Sprinkle the toasted pine nuts over the salad for a crunchy texture, if desired.
- Chill: Cover the bowl and refrigerate the pasta salad for at least 30 minutes before serving to let the flavors meld and the salad chill thoroughly.
Notes
- Use pasta shapes like rotini, penne, or farfalle as they hold the dressing well.
- Blanching the broccoli helps retain its bright color and crispness, enhancing the salad’s texture.
- To toast pine nuts, dry roast them in a skillet over medium heat for 2-3 minutes until golden and fragrant.
- This salad can be prepared a day ahead and stored in the fridge, making it perfect for meal prep.
- Adjust the amount of red pepper flakes depending on your spice preference.
- For a lighter version, substitute mayonnaise with Greek yogurt.
