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Broccoli, Olives and Feta Pasta Salad

 
Broccoli, Olives and Feta Pasta Salad
86

An Italian style pasta salad with well seasoned pasta and perfectly cooked broccoli.

Yield

6

servings

Prep

15

min

Cook

10

min

Ready

30

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

¾ pound pasta
rotini or bow-tie works best
3 tablespoons olive oil, extra-virgin
3 tablespoons extra-virgin olive oil
6 cloves garlic
minced
3 teaspoons lemon zest
2 tablespoons lemon juice
½ teaspoon black pepper
freshly ground
1 ½ pounds broccoli florets
¼ cup sundried tomatoes
drained and chopped
cup kalamata olives
pitted and halved
*
½ cup walnuts
toasted and chopped
¼ cup italian parsley
chopped
3 ounces feta cheese
crumbled

Directions

Add 3 teaspoons of salt to 3 quarts of water in a large pot and bring to a boil over high heat.

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.

Meanwhile, heat a large skillet over medium heat. Add 2 tablespoons of olive oil, garlic, lemon zest, ½ teaspoon of salt and black pepper. Cook, stirring for about 2 minutes.

Increase the heat to high. Add the broccoli florets and ½ 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.

Remove from heat and add the sun-dried tomatoes, olives, walnuts and parsley.

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.

If the pasta salad seems a bit dry, add some reserved cooking water, a little at a time until it reaches desired consistency.

Serve with crumbled feta.

 

* not incl. in nutrient facts

Reviews

about 5 years

A delicious and nutritious pasta salad that's perfect for hot summer days. We made it a day ahead, wrapped it up, put in the refrigerator, served it to our guests and it tasted absolutely delicious the next day.

You can eat it right after you make it, it will still be very tasty.

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Nutrition Facts

Serving Size 216g (7.6 oz)
Amount per Serving
Calories 40935% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 185mg 8%
Total Carbohydrate 18g 18%
Dietary Fiber 3g 13%
Sugars g
Protein 31g
Vitamin A 74% Vitamin C 194%
Calcium 14% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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