Broccoli, Olives and Feta Pasta Salad Recipe

Name: Broccoli, Olives and Feta Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound pasta rotini or bow-tie works best; 3 tablespoons olive oil, extra-virgin 3 tablespoons extra-virgin olive oil; 6 cloves garlic minced; 3 teaspoons lemon zest; 2 tablespoons lemon juice; 1/2 teaspoon black pepper freshly ground; 1 1/2 pounds broccoli florets; 1/4 cup sundried tomatoes drained and chopped; ⅓ cup kalamata olives pitted and halved; 1/2 cup walnuts toasted and chopped; 1/4 cup italian parsley chopped; 3 ounces feta cheese crumbled

Servings: persons

3/4 pound pasta rotini or bow-tie works best
3 tablespoons olive oil, extra-virgin 3 tablespoons extra-virgin olive oil
6 cloves garlic minced
3 teaspoons lemon zest
2 tablespoons lemon juice
1/2 teaspoon black pepper freshly ground
1 1/2 pounds broccoli florets
1/4 cup sundried tomatoes drained and chopped
⅓ cup kalamata olives pitted and halved
1/2 cup walnuts toasted and chopped
1/4 cup italian parsley chopped
3 ounces feta cheese crumbled

1
Add 3 teaspoons of salt to 3 quarts of water in a large pot and bring to a boil over high heat.
2
Add the pasta stir once or twice and cook until al dente, or slightly uncooked to your preference.
3
Drain and return to the pot.
4
Reserve 1 cup coking liquid.
5
Meanwhile, heat a large skillet over medium heat.
6
Add 2 tablespoons of olive oil, garlic, lemon zest, 1/2 teaspoon of salt and black pepper.
7
Cook, stirring for about 2 minutes.
8
Increase the heat to high.
9
Add the broccoli florets and 1/2 cup of water, cover and cook for 2 minutes, or until the broccoli turns bright green, remove cover and continue cooking until the broccoli is tender-crisp (as desired) and the water has evaporated.
10
Remove from heat and add the sun-dried tomatoes, olives, walnuts and parsley.
11
Transfer the broccoli mixture to the pot with the pasta.
12
Toss to combine, then add the remaining olive oil, lemon zest and lemon juice.
13
Toss again to combine.
14
If the pasta salad seems a bit dry, add some reserved cooking water, a little at a time until it reaches desired consistency.
15
Serve with crumbled feta.

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 pound pasta rotini or bow-tie works best, 3 tablespoons olive oil, extra-virgin 3 tablespoons extra-virgin olive oil, 6 cloves garlic minced, 3 teaspoons lemon zest, and more.

Yes, Broccoli, Olives and Feta Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Broccoli, Olives and Feta Pasta Salad

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