Best Broccoli Pasta Salad
A quick and colorful pasta salad featuring crunchy broccoli, sweet cherry tomatoes, and creamy feta, perfect for any occasion.
Ingredients
Pasta and Veggies
- 8 oz Pasta Your favorite type, such as rotini, penne, or whole wheat.
- 2 cups Broccoli Florets Fresh or frozen.
- 1 cup Cherry Tomatoes Halved.
- 1/4 cup Red Onion Finely diced.
Creamy Additions
- 1/2 cup Feta Cheese Crumbled for a creamy, salty contrast; substitute with nutritional yeast for vegan option.
Dressings and Seasoning
- 1/4 cup Olive Oil Extra virgin is preferred.
- 2 tbsp Lemon Juice Freshly squeezed.
- 2 cloves Garlic Minced.
- to taste Salt and Pepper Essential for flavor.
Instructions
Preparation
- Cook the Pasta: Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Blanch the Broccoli: In the same pot, add broccoli florets to boiling water for 2-3 minutes until bright green and tender-crisp. Drain and rinse in cold water to stop the cooking.
Mixing
- Mix the Salad: In a large bowl, combine the cooled pasta, blanched broccoli, cherry tomatoes, red onion, and feta cheese.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
- Toss Together: Pour the dressing over the salad and toss until everything is well coated. Taste and adjust seasoning as needed.
Final Touch
- Chill and Serve: For best flavor, chill the salad for at least 30 minutes before serving.
Notes
Feel free to customize this salad by adding more vegetables or proteins. It keeps well in the fridge for up to three days and can be made a day in advance. Just add the dressing right before serving.