Broccoli Pasta Salad
A colorful, refreshing salad perfect for summer gatherings or as a hearty main dish, featuring crisp broccoli, tender pasta, juicy tomatoes, and tangy feta, all tossed in a light lemony dressing.
Ingredients
Main Ingredients
- 8 oz pasta (fusilli or rotini) Penne or farfalle can also be used.
- 2 cups broccoli florets Fresh florets provide the best texture.
- 1 cup cherry tomatoes, halved Add just before serving to avoid sogginess.
- ½ cup red onion, finely chopped Soak in cold water for milder flavor.
- ½ cup shredded carrots
- ½ cup feta cheese, crumbled Choose a halal-certified or plant-based option if needed.
- ¼ cup olive oil Use extra virgin for best flavor.
- 2 tablespoons lemon juice Freshly squeezed is recommended.
- 1 teaspoon garlic powder
- Salt and pepper to taste Adjust according to preference.
Instructions
Cooking
- Cook the pasta according to package instructions. Drain and set aside to cool.
- Blanch the broccoli florets in boiling water for 1-2 minutes until bright green, then transfer to ice water to stop cooking.
Combining Ingredients
- In a large bowl, combine the cooled pasta, broccoli, cherry tomatoes, red onion, carrots, and feta cheese.
Making the Dressing
- In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, and pepper.
Final Assembly
- Pour the dressing over the salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
This salad is great for summer picnics and potlucks. Add ingredients like kalamata olives or chickpeas for variations. Store leftovers in an airtight container for 3-4 days.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 35gProtein: 10gFat: 18gSaturated Fat: 4gSodium: 300mgFiber: 4gSugar: 3g
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