Healthy, quick, and nutritious, this feta-forward Broccoli Pasta Salad can’t be beat!
This salad could really be called feta salad. The feta makes all the difference. The feta’s creamy, crumbly texture and tangy bite transform this dish from good to unforgettable. What I especially like about this recipe is the nuanced salad dressing. It’s more of a catalyst for the rest of the ingredients, letting the bite of the red onion, the crunch of the broccoli, and nutty sunflower seeds take center stage.
A solid pasta salad needs to taste fresh, and this one certainly accomplishes that. It’s also quite customizable. For example, if you don’t like feta, swap it for goat cheese or even a sharp cheddar. Want some sweetness? Sprinkle in some cranberries. Or even simple modifications like toasting the sunflower seeds can liven up this salad.
If you’re heading to a church potluck or backyard BBQ, I think this salad is guaranteed to be a hit. It’s pretty light, refreshing, and unique enough to stand out on that red-checkered buffet table. Don’t be surprised if your friends and family ask for the recipe!
Is Broccoli Pasta Salad Healthy?
Broccoli is a healthy cruciferous vegetable; the red onion contains flavonoids; and feta and sunflower seeds add protein. As far as the pasta goes, its health factor really depends on your preferences. Anything from whole-wheat to gluten-free will work for this salad.
This salad is endlessly adaptable, so make it your own. Swap in fresh asparagus for the broccoli, try vegan feta, or add salted pumpkin seeds. You could even mix in a handful of cherry tomatoes for some color and extra nutrition or half a can of your favorite beans, like garbanzo beans, for extra protein. With so many possibilities, this salad can take on a new twist each time you make it!
What About The Broccoli?
Feta may be the main feature, but broccoli deserves its moment, too. Fresh broccoli is key here. You want that perfect snap! Soaking it in salt water for a few minutes is an old trick to make sure no unwelcome guests (looking at you, tiny pests) sneak into your salad. Just don’t forget to rinse it well with cold water afterward.
For even better broccoli, try blanching it for about two minutes and then plunging it into an ice bath. I’m not trying to give you an extra step, but this process does make the broccoli sweeter and brighter looking while removing any bitter notes. Plus, the ice bath locks in that crisp, crunchy texture we all love.
How To Make Ahead And Store
This salad can certainly be prepared a day ahead, giving the flavors time to mingle. You can also prepare all the ingredients and store them separately in airtight containers in your fridge for up to 2 days. Once the pasta salad is assembled, leftovers should last 3 to 4 days.
Serving Suggestions
Broccoli salads pair well with sandwiches, like this healthy and Gluten-Free Grilled Cheese Hummus Sandwich With Pumpkin. For another vegetarian option, try these Easy Homemade Sweet Potato Veggie Burgers. You won’t even miss the meat!
If you’re planning a picnic, you may like this easy Keto Chicken Marinade For Grilled Chicken. Broccoli and feta can be co-stars with salmon, too—try it with this Baked Honey Cajun Salmon. Whether it’s the star of the show or a supporting act, this fresh twist on a classic deserves a spot in your regular lineup.
Ingredients
- 1 tablespoon tomato paste
- 2 tablespoons red wine vinegar
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 6 tablespoons olive oil
- 1/2 pound rotini pasta
- 1 pound broccoli
- 1/2 cup diced red onion
- 1/4 cup unsalted sunflower seeds
- 4 ounces feta cheese
Instructions
- In a bowl, whisk together tomato paste, red wine vinegar, dried basil, garlic powder, sugar, salt, and black pepper until smooth. Gradually whisk in olive oil until the vinaigrette is emulsified. Set aside.
- Boil rotini pasta as per package instructions until tender, then rinse under cool water and drain well.
- Chop the broccoli into bite-sized pieces and finely dice the red onion.
- In a large bowl, combine drained pasta, broccoli, red onion, and sunflower seeds. Crumble the feta cheese over the mixture, pour the vinaigrette, and toss to coat evenly. Serve immediately or chill.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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