Description
A refreshing and nutritious broccoli pasta salad with a tangy tomato vinaigrette.
Ingredients
Scale
- 1/2 lb. (227g) rotini pasta, cooked al dente
- 1 lb. (454g) fresh broccoli, blanched
- 1/2 cup (75g) diced red onion
- 1/4 cup (36g) unsalted sunflower seeds
- 4 oz. (113g) feta cheese, crumbled
- 1 Tbsp (15g) tomato paste
- 2 Tbsp (30ml) red wine vinegar
- 1/2 tsp (1.5g) dried basil
- 1/4 tsp (1g) garlic powder
- 1/4 tsp (1g) sugar
- 1/4 tsp (1.5g) salt
- 1/4 tsp (1g) freshly cracked black pepper
- 6 Tbsp (90ml) olive oil
- 1 pinch ground black pepper, to taste
- 1 pinch salt, to taste
Instructions
- Cook Your Pasta: Start by cooking the rotini pasta until it is al dente, about 7-10 minutes, or according to package instructions. You will know it is ready when it is tender but still has a slight bite. This is key as it holds up better in the salad. Do not overcook, or it can become mushy.
- Blanch the Broccoli: Next, bring a pot of water to a boil. Blanch the broccoli florets for 1 minute, then quickly transfer them to an ice bath. You will see them turn a vibrant green, which signals they are ready. This step helps soften the broccoli’s flavor while keeping its crunch. Be cautious not to over-blanch, as that could result in a softer texture.
- Mix Your Dressing: In a separate bowl, whisk together the tomato paste, red wine vinegar, dried basil, garlic powder, sugar, salt, black pepper, and olive oil. Mix until well combined. Taste it to adjust seasonings according to your preferences.
- Toss It All Together: In a large bowl, combine the cooled pasta, blanched broccoli, diced red onion, sunflower seeds, feta cheese, and the tomato vinaigrette. Toss gently until everything is coated and well mixed. Be careful not to overmix, as that may break apart the broccoli florets.
- Chill Before Serving: Allow the salad to chill in the refrigerator for at least 30 minutes. This chilling time allows the flavors to mingle beautifully. Serving it warm does not provide the same refreshing taste, so do not skip this step.
- Final Taste Test: Before serving, taste the salad to ensure the flavors are balanced. If it seems dry, add a bit more vinaigrette as needed while being careful not to overpower the fresh ingredients.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: If the pasta appears sticky, rinse it under cool running water to separate the strands. For a nuttier flavor, use whole wheat pasta instead of regular rotini. If your pasta turns out too soft, ensure you cook it al dente, checking for a minute or two less than the package instructions. If the broccoli flavor is too strong, blanching it briefly can help mellow it out.
- Reheating Instructions: Reheat the salad gently in a microwave if you need to; however, it is best served chilled.
- Serving Suggestions: Serve chilled at summer BBQs or paired with grilled chicken for a complete meal. Garnish with extra feta cheese for added flavor.
- Recipe Variations: Add cherry tomatoes for additional color and sweetness, replace feta cheese with goat cheese for a creamier texture, or mix in cooked and cooled shrimp for a boost of protein.
- Ingredient Notes: Look for bright green broccoli florets, avoiding any yellowing bits. When selecting red onions, choose firm ones. Using a block of feta cheese and crumbling it yourself ensures freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 576
- Sugar: 0g
- Sodium: 575mg
- Fat: 32.9g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 56.45g
- Fiber: 6.38g
- Protein: 16.78g
- Cholesterol: 0mg