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
Scale
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
