Fresh Broccoli Pasta Salad
A vibrant and tasty salad combining tender pasta, crisp vegetables, and a light dressing, perfect for summer picnics and quick weeknight dinners.
Ingredients
Pasta and Vegetables
- 2 cups pasta (fusilli or rotini) Cook pasta according to package instructions.
- 2 cups fresh broccoli florets
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/2 cup bell pepper, diced
- 1/2 cup cucumbers, diced
- 1/4 cup olives, sliced
- 1/2 cup feta cheese, crumbled For a dairy-free option, use vegan feta or omit cheese.
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder (optional)
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Start by boiling 2 cups of pasta according to the package instructions. Once cooked, drain it and rinse under cold water to cool it down and stop the cooking process.
- In a large bowl, combine the cooled pasta, 2 cups of fresh broccoli florets, 1 cup of halved cherry tomatoes, 1/2 cup of diced red onion, 1/2 cup of diced bell pepper, 1/2 cup of diced cucumbers, and 1/4 cup of sliced olives.
Dressing and Mixing
- In a separate bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of optional garlic powder, and salt and pepper to taste.
- Pour the dressing over the salad and gently toss to combine all the ingredients thoroughly.
- Gently fold in 1/2 cup of crumbled feta cheese to add creaminess and flavor.
Serving
- Refrigerate the salad for at least 30 minutes before serving to enhance the flavors. Enjoy your refreshing dish!
Notes
Always rinse pasta with cold water after cooking to maintain the salad's chilled taste. For added flavor, consider toasting the pasta lightly in olive oil before boiling.