Featuring Feta!
Table of Contents
This salad could really be called feta salad. The feta makes all the difference. The texture and mouthfeel of feta truly elevate this dish for a mature audience. Plus, the light and nuanced dressing provides an unintrusive backdrop for the bite of the red onion, the crunch of the broccoli, the texture of the pasta, and the surprise twist of the sunflower seeds.
Especially intriguing, you’ve hit many of the food groups with one simple yet classic dish. If you’re headed to a gathering where everyone is expected to bring a dish, you can bet you’ll be taking home an empty one. This is such a refreshing and light composition, endlessly customizable. It’s reminiscent of a few other classic favorites that have been reimagined for today’s audience. Think of Salt and Vinegar Chicken Wings or Healthy Greek Yogurt Brownies. Put these three dishes together, and you have a classy little picnic!
Is Broccoli Pasta Salad Healthy?
Broccoli and feta both contain protein, while pasta can be cast according to personal preference, a grain product of choice. The red onion is small but mighty, providing plenty of flavonoids. These antioxidants are an important part of a solid foundation of healthful living through each season of life.
Looking for gluten-free, dairy-free, or vegan variations? Simply use gluten-free pasta or substitute plant-based feta. Substitutes can easily be used in this salad. I’m thinking of a different take each time. Next time it’ll be fresh asparagus substituted in, or vegan feta, or salted pumpkin seeds. More than one veggie can be used. Half a can of a favorite bean, such as garbanzo, will be a nice touch. Maybe a few cherry tomatoes for an added pop of color.
What about the Broccoli?
Feta may be the main feature, but broccoli is a star in its own right. It’s important to use fresh broccoli, to get the snap you want. It’s also good policy to clean all fresh produce with a mix of vinegar and water. Baking soda added to the mix doesn’t hurt, either. Fresh broccoli can be soaked in salt water for a few minutes prior to use, to ensure no unwanted guests show up in the salad. Be sure to rinse the broccoli well with cold water to escort the salt and vinegar tastes out, along with any other undesirables.
It’s a matter of preference, but getting into the habit of blanching the broccoli for about 2 minutes and then plunging it into an ice bath to stop the cooking is a worthwhile endeavor to incorporate into your salad-prepping routine. I think blanching makes the broccoli sweeter and brighter, and removes any bitter notes. Plunging into the ice bath makes sure the veggie keeps its crisp crunch.
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
Whisk
Prepare the tomato vinaigrette.
Cook
Boil and cool pasta.
Combine
Mix pasta with veggies, seeds, feta, and dressing.
Devour!
FAQs & Tips
This salad can certainly be made up a day ahead of time, giving the flavors time to mingle. The various parts can also be prepared and refrigerated in airtight containers separately up to 2 days ahead.
Once the pasta salad has all been assembled, leftovers can be kept for a few days in the refrigerator but it’s not suitable for freezing.
Substituting other cheese such as sharp cheddar will still present a delightful salad, but feta has such a distinct presence that it’s not easily replaced. Plant-based feta provides a close second choice.
Fusilli (corkscrew) pasta is ideal, but any shape that will soak up and hold the light dressing will work too.
Serving Suggestions
Broccoli salads pair well with sandwiches, and this lovely, crunchy salad will be happy to share space on the plate with a Gluten-Free Grilled Cheese Hummus Sandwich. Keeping it vegetarian, another sandwich option is Easy Sweet Potato Veggie Burgers.
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 this Baked Honey Cajun Salmon Recipe. As a feature presentation or as a sideshow, incorporate this new take on an old favorite into your rotation of dishes.
Broccoli Pasta Salad with Tomato Vinaigrette
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.
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Boil rotini pasta as per package instructions until tender, then rinse under cool water and drain well.
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Chop broccoli into bite-sized pieces and finely dice the red onion.
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In a large bowl, combine drained pasta, broccoli, red onion, and sunflower seeds. Crumble feta cheese over the mixture, pour the vinaigrette, and toss to coat evenly. Serve immediately or chill.
Nutrition
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