I know I'm posting on a day that's not Monday, Wednesday or Friday, but I plan on also posting on Thursday and I didn't want to leave Tuesday without a post. I can be a bit OCD.
Normally I like to stay away from pasta salad even the recipes without mayonnaise because of the carbs. And although I have had success in finding a variety of recipes that used primarily vegetables I decided to throw caution to the wind and make this recipe. I love a good oil based pasta salad and this dish did not disappoint. It would make a great addition to any recipe collection.
Broccoli and Feta Pasta Salad
1 pound tri-color pasta
4 tablespoons extra-virgin olive oil, divided
1 medium head broccoli, chopped into 1/2-inch florets
8 ounces feta cheese
1 cup pitted Kalamata olives, roughly chopped
1 tablespoon red wine vinegar
Flaky salt and freshly-ground black pepper
Cook the pasta according to package directions in a generous quantity of boiling, well-salted water. Drain and return to the pan or a large bowl and toss until coated with 1 tablespoon olive oil.
Heat 1 tablespoon olive oil in a deep sauté pan over medium heat. Add the broccoli and cook until crisp-tender — about 5 to 7 minutes. Toss the broccoli with the cooked pasta.
Crumble the feta cheese into the pasta, and stir in the olives as well. Whisk together the remaining 2 tablespoons olive oil and vinegar and toss with the pasta. Season generously with salt and pepper. Refrigerate overnight, or until serving.