Broccoli Pasta Salad with Sun-Dried Tomatoes and Feta Recipe
The Broccoli Pasta Salad with Sun-Dried Tomatoes and Feta Recipe is a vibrant, flavorful dish that’s perfect for warm-weather gatherings or weeknight dinners. This salad beautifully balances tender pasta and crisp broccoli florets with the tangy punch of sun-dried tomatoes and creamy feta cheese, all brought together by a zesty homemade dressing. Its mix of textures and bright colors makes it as pleasing to the eye as it is to the palate, making it sure to become a favorite in your recipe collection.
Ingredients You’ll Need
Every ingredient in this Broccoli Pasta Salad with Sun-Dried Tomatoes and Feta Recipe plays a crucial role in creating the perfect harmony of flavor, texture, and color. From the tender pasta to the crunchy broccoli, and the creamy feta to the tangy sun-dried tomatoes, each element adds something special.
- 1 pound pasta (rotini, penne, or farfalle): Choose a shape that holds dressing well and adds a fun bite to the salad.
- 1 large head of broccoli, cut into small florets: Provides crunch and vibrant green color, plus a dose of nutrition.
- 1/2 cup red onion, finely diced: Adds a subtle sharpness and a beautiful pop of purple.
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped: Brings a rich, tangy sweetness that elevates the entire salad.
- 1/2 cup Kalamata olives, pitted and halved: Offers a salty, briny contrast that deepens the flavor profile.
- 1/2 cup crumbled feta cheese: Adds creamy texture and a subtly tart bite that balances the salad.
- 1/4 cup toasted pine nuts (optional): Provides a nutty crunch that adds another layer of texture.
- 1/2 cup mayonnaise: Forms the base of the dressing, making it rich and creamy.
- 1/4 cup olive oil: Enhances the dressing with fruity depth and smoothness.
- 2 tablespoons red wine vinegar: Gives the dressing a bright, tangy kick.
- 1 tablespoon Dijon mustard: Adds a subtle warmth and complexity to the dressing.
- 1 clove garlic, minced: Infuses a savory, aromatic punch.
- 1 teaspoon dried oregano: Adds a fragrant, herbal note that complements Mediterranean flavors.
- 1/2 teaspoon salt (or to taste): Enhances all other flavors to perfection.
- 1/4 teaspoon black pepper (or to taste): Provides gentle heat and depth.
- Pinch of red pepper flakes (optional): Offers a subtle, exciting spicy hint if you like a little kick.
How to Make Broccoli Pasta Salad with Sun-Dried Tomatoes and Feta Recipe
Step 1: Cook the Pasta and Blanch the Broccoli
Start by bringing a large pot of salted water to a rolling boil. Add your pasta and cook until just al dente, usually about 8 to 10 minutes. With around 3 minutes left on the pasta, toss in the broccoli florets to blanch them—this keeps them tender but still wonderfully crisp. This method ensures both the pasta and broccoli have the perfect texture for the salad.
Step 2: Drain, Rinse, and Dry
Once cooked, drain the pasta and broccoli using a colander. Rinse thoroughly with cold water to stop the cooking process and cool everything down quickly for that refreshing salad feel. Shake off excess water, then spread the pasta and broccoli on a clean towel to dry further; the drier they are, the better the dressing will cling.
Step 3: Prepare the Dressing
In a medium bowl, whisk together mayonnaise, olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, pepper, and red pepper flakes if you’re using them. Taste and adjust the seasoning to your preference. This dressing is creamy, tangy, and full of layers—exactly what this salad needs to tie all the flavors together harmoniously.
Step 4: Combine All Ingredients
In a large salad bowl, gently mix the cooked pasta, blanched broccoli, diced red onion, chopped sun-dried tomatoes, halved Kalamata olives, and crumbled feta cheese. Make sure everything is evenly distributed for maximum flavor in every bite.
Step 5: Dress and Chill
Pour the dressing over the salad and toss gently to coat all the ingredients evenly without breaking up the feta too much. If you’re using pine nuts, sprinkle those on top now to add a delightful crunch. Cover the bowl and refrigerate the salad for at least 30 minutes. Chilling helps the flavors meld together beautifully and makes the salad even more refreshing.
How to Serve Broccoli Pasta Salad with Sun-Dried Tomatoes and Feta Recipe
Garnishes
A sprinkle of fresh herbs like chopped parsley or basil brings an extra burst of freshness and color. For a little extra zest, consider adding a drizzle of balsamic glaze or a few whole sun-dried tomatoes on top. These finishing touches will make your Broccoli Pasta Salad with Sun-Dried Tomatoes and Feta Recipe look as impressive as it tastes.
Side Dishes
This salad is so versatile it can stand alone as a light meal or be paired with grilled chicken, steak, or fish for a heartier spread. It’s also fantastic alongside warm, crusty bread or a platter of antipasto for casual entertaining or family dinners.
Creative Ways to Present
Serve the salad in a large, rustic wooden bowl to highlight its vibrant colors, or present individual portions in pretty glass jars for picnics and potlucks. You can even stuff it into pita pockets or wrap it in tortillas for a delicious twist on lunch.
Make Ahead and Storage
Storing Leftovers
Store any leftover Broccoli Pasta Salad with Sun-Dried Tomatoes and Feta Recipe in an airtight container in the refrigerator. It keeps beautifully for up to 3 days, making it a perfect make-ahead meal or quick grab-and-go lunch.
Freezing
This salad is best enjoyed fresh and chilled rather than frozen, as freezing can alter the texture of the broccoli and pasta and cause the dressing to separate. To keep enjoying leftovers, plan to eat it within a few days.
Reheating
Since this salad is served cold, reheating is not recommended. Instead, give it a gentle toss to redistribute the dressing and serve chilled to keep all those fresh, crisp textures and flavors.
FAQs
Can I use a different type of pasta?
Absolutely! While rotini, penne, and farfalle are excellent choices because they hold dressing well, you can experiment with other shapes you love. Just make sure the pasta cooks al dente so it keeps a bit of bite in the salad.
What if I don’t have Kalamata olives?
If you’re out of Kalamata olives or prefer a milder olive flavor, black olives or green olives work as great substitutes. You might want to reduce the quantity slightly to avoid overpowering the salad.
Is it possible to make this salad vegan?
Yes! Simply swap the mayonnaise with a vegan mayo and use a plant-based feta cheese or omit it altogether. The salad will still be packed with flavor thanks to the sun-dried tomatoes and olives.
Can I add protein to make it more filling?
Definitely! Grilled chicken, chickpeas, or even cooked shrimp make fantastic additions for a more substantial meal. Toss in your choice after the dressing step to maintain the salad’s freshness.
How far ahead can I prepare this salad?
You can prepare the salad up to a day in advance, which makes it perfect for meal prep or entertaining. Just keep it covered in the refrigerator and give it a gentle stir before serving.
Final Thoughts
If you’re looking for a vibrant, flavorful dish that balances freshness with hearty ingredients, the Broccoli Pasta Salad with Sun-Dried Tomatoes and Feta Recipe is an absolute winner. It’s simple to make, full of personality, and sure to bring smiles to the table. Give it a try and watch it become a new go-to salad in your kitchen!
Print
Broccoli Pasta Salad with Sun-Dried Tomatoes and Feta Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Broccoli Pasta Salad is a vibrant and flavorful dish combining tender pasta with crisp broccoli florets, sun-dried tomatoes, Kalamata olives, and tangy feta cheese. Tossed in a zesty homemade dressing featuring mayonnaise, olive oil, red wine vinegar, and Dijon mustard, this salad is both refreshing and satisfying. Perfect for potlucks, picnics, or a light meal, it can be customized with toasted pine nuts for added crunch and an optional hint of spice with red pepper flakes.
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 8-10 minutes.
- 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 tender-crisp.
- Drain and Rinse: Drain the pasta and broccoli together in a colander, then rinse thoroughly with cold water to stop the cooking process and cool them down.
- Dry: Shake off excess water and spread the pasta and broccoli on a clean towel to dry further, ensuring the salad doesn’t become 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 seasonings as needed.
- Combine: In a large 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 to coat all ingredients evenly without breaking the pasta.
- Pine Nuts: Sprinkle toasted pine nuts over the salad if using, to add a crunchy texture.
- Chill: Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld and the salad to chill.
Notes
- Use oil-packed sun-dried tomatoes for extra flavor; if using dry-packed, rehydrate in warm water.
- Toast pine nuts in a dry pan over medium heat for 2-3 minutes until fragrant and golden.
- For a lighter version, substitute mayonnaise with Greek yogurt or a vinaigrette.
- Adjust seasoning and red pepper flakes according to your spice preference.
- This salad can be made a day ahead for enhanced flavor but add nuts just before serving to maintain crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
