Broccoli and Olive Pasta Salad with Feta

This vibrant Broccoli and Olive Pasta Salad combines al dente pasta with crunchy broccoli florets, briny olives, and creamy feta cheese, all tossed in a zesty lemon vinaigrette. It’s a delightful blend of textures and flavors that makes a perfect side dish or light lunch, bringing together traditional Mediterranean ingredients with a fresh twist. This recipe is vegetarian and can easily be made gluten-free by swapping in gluten-free pasta.

Ingredients:

• 8 oz pasta of choice (e.g., rotini or penne)
• 2 cups broccoli florets
• 1/2 cup pitted Kalamata olives, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, finely chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooked pasta, broccoli florets, olives, feta cheese, and red onion.
3. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss gently until well combined.
5. Garnish with fresh parsley before serving.