Broccoli and Feta Pasta Salad

Name: Broccoli and Feta Pasta Salad
Prep time: 10 min
Cook time: 18 min
Ingredients: 1 pound dried rotini or short pasta, tri-color preferred; 4 tablespoons extra-virgin olive oil, divided; 1 medium head broccoli, cut into 1/2-inch florets; 2 tablespoons red wine vinegar; Freshly ground black pepper; 8 ounces feta cheese; 1 cup pitted Kalamata olives, coarsely chopped; Kosher salt

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Prep Time: 10 minutes

Cook Time: 18 minutes

Servings: 5

Cost: $7.43 /serving

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Ingredients

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1 pound dried rotini or short pasta, tri-color preferred4 tablespoons extra-virgin olive oil, divided1 medium head broccoli, cut into 1/2-inch florets2 tablespoons red wine vinegarFreshly ground black pepper8 ounces feta cheese1 cup pitted Kalamata olives, coarsely choppedKosher salt

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Instructions

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Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Meanwhile, place 3 tablespoons of the oil, vinegar, and a few grinds of pepper in a small bowl and whisk to combine; set aside.

Step 2

Drain the pasta and run briefly under cool water to cool it down. Drain well again. Place in a large bowl and set aside.

Step 3

Heat the remaining 1 tablespoon oil in a large, deep sauté pan over medium heat until shimmering. Add the broccoli and cook until crisp-tender, 5 to 7 minutes. Transfer to the bowl with the pasta.

Step 4

Crumble the feta cheese into the pasta, add the olives, and gently stir to combine. Add the dressing and toss to combine; Taste and season with salt and pepper as needed. Refrigerate until serving or overnight.