Broccoli, Olives and Feta Pasta Salad (#1592)

Pastas Salads Italian Side Vegetarian
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  • 3/4 pound Pasta rotini or bow-tie works best
  • 3 tablespoons Extra-Virgin Olive Oil 3 tablespoons extra-virgin olive oil
  • 6 cloves Garlic minced
  • 3 tsp Lemon Zest
  • 2 tablespoons Lemon Juice
  • 1/2 tsp Black Pepper freshly ground
  • 1 1/2 pounds Broccoli Florets
  • 1/4 cup Sundried Tomatoes drained and chopped
  • 1/3 cup Kalamata Olives pitted and halved
  • 1/2 cup Walnuts toasted and chopped
  • 1/4 cup Italian Parsley chopped
  • 3 oz 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. Drain and return to the pot. Reserve 1 cup coking liquid.
  3. Meanwhile, heat a large skillet over medium heat. Add 2 tablespoons of olive oil, garlic, lemon zest, 1/2 teaspoon of salt and black pepper. Cook, stirring for about 2 minutes.
  4. Increase the heat to high. 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.
  5. Remove from heat and add the sun-dried tomatoes, olives, walnuts and parsley.
  6. Transfer the broccoli mixture to the pot with the pasta. Toss to combine, then add the remaining olive oil, lemon zest and lemon juice. Toss again to combine.
  7. If the pasta salad seems a bit dry, add some reserved cooking water, a little at a time until it reaches desired consistency.
  8. Serve with crumbled feta.
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