Broccoli Pasta Salad

This Mediterranean-inspired broccoli pasta salad combines crisp broccoli, marinated artichokes, sun-dried tomatoes, olives, and feta with a light lemon-oregano dressing.

Course Brunch, Salad, Side Dish

Cuisine Italian Inspired, Mediterranean

Diet Vegetarian

Keyword broccoli, broccoli pasta salad, easy salad recipes, pasta, pasta salad, vegetarian

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 420kcal

Equipment

Large Pot
Strainer/Colander
Whisk
Mixing Bowls
Wooden Spoon

Ingredients

For the salad:

8 oz short pasta of choice (I used fusilli)
3 cups broccoli florets cut into small pieces
1 cup marinated artichoke hearts drained and chopped
¾ cup Kalamata olives halved
½ cup sun-dried tomatoes thinly sliced
¼ cup red onion very thinly sliced
⅓ cup toasted pine nuts
½ cup
crumbled feta cheese 
 Fresh chopped parsley
for garnish

For the dressing:

¼ cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon maple syrup or honey
1 teaspoon dried oregano
½ teaspoon salt or to taste
1/4 teaspoon black pepper

Instructions

Bring a large pot of salted water to a boil. Add pasta and cook until al dente, according to your package directions. During the last minute of cooking, add broccoli florets to blanch them. Drain everything and rinse under cold water to cool.
Add the cooled pasta and broccoli to a large bowl. Stir in artichoke hearts, olives, sun-dried tomatoes, and red onion.
Prepare the dressing by whisking together olive oil, lemon juice, Dijon, honey, oregano, salt, and pepper. Pour the dressing over the pasta and vegetables and toss gently to coat.
Fold in feta and sprinkle pine nuts on top. Garnish with chopped parsley and refrigerate for at least 30 minutes before serving. Enjoy!

Notes

You can use whatever short pasta you have on hand - most shapes work well in this salad. Fusilli, rotini, farfalle, or penne are all good choices.
For oil-packed sun-dried tomatoes, drain them well and pat dry to keep the salad from becoming oily. If you are using dry ones, soak them in warm water for 10–15 minutes to soften, then drain and pat dry.
Don’t skip toasting the pine nuts. It brings out their flavor and adds a nice crunch.
The salad stores well for 3-4 days in the refrigerator. As it chills, the pasta may absorb some of the dressing. If that’s the case, add some olive oil or lemon juice before serving.

Nutrition