Greek Broccoli Pasta Salad is a refreshing and nutritious dish that brings together vibrant flavors and textures. This salad is perfect for a light lunch, side dish, or a picnic.
Why Make This Greek Broccoli Pasta Salad
Making Greek Broccoli Pasta Salad is a great choice for many reasons. It’s packed with colorful vegetables, providing essential vitamins and minerals. The combination of flavors from the dressing and ingredients makes every bite exciting. This salad is also quick and easy to prepare, allowing you to enjoy a flavorful meal in no time.
How to Make Greek Broccoli Pasta Salad
Making Greek Broccoli Pasta Salad is straightforward. Here are the steps you need to follow:
Ingredients
- 1 pound rotini pasta
- 4 cups broccoli florets cut into 1-inch pieces
- 1 1/2 cups cherry tomatoes cut in half
- 1 cup diced green bell pepper
- 1/2 cup diced red onion
- 1/2 cup kalamata olives sliced
- 1/4 cup crumbled Feta cheese
- 1/2 cup red wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup extra virgin olive oil
Directions
- Bring a large pot of water to a boil.
- Add the rotini pasta and cook according to package directions.
- In the last two minutes, add the broccoli florets to the pot.
- Drain the pasta and broccoli, and rinse in cold water.
- In a large serving bowl, combine the pasta, broccoli, cherry tomatoes, green bell pepper, red onion, and kalamata olives.
- Sprinkle crumbled feta cheese on top.
- In a medium-sized bowl, whisk together red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, kosher salt, and black pepper.
- Slowly drizzle in the olive oil while whisking until the dressing thickens.
- If not serving immediately, whisk the dressing again before adding it to the salad.
- Toss the salad with the dressing or serve it on the side.
How to Serve Greek Broccoli Pasta Salad
Serving Greek Broccoli Pasta Salad is easy. You can serve it cold or at room temperature. It pairs well with grilled meats, fish, or as a standalone dish. Consider garnishing with extra Feta cheese or fresh herbs for added flavor.
How to Store Greek Broccoli Pasta Salad
To store Greek Broccoli Pasta Salad, place it in an airtight container. It can be kept in the refrigerator for up to three days. If the salad sits for a while, the pasta may absorb some dressing, so feel free to add more before serving.
Tips to Make Greek Broccoli Pasta Salad
- Use whole-grain pasta for added fiber and nutrition.
- Feel free to add other vegetables, such as cucumber or spinach, for variety.
- Make the dressing ahead of time to let the flavors blend.
Variation
You can customize this Greek Broccoli Pasta Salad in many ways. Consider adding grilled chicken or chickpeas for protein. You can also swap the Feta cheese for goat cheese for a different flavor profile.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the salad a day in advance. Just keep the dressing separate until you are ready to serve.
2. Can I use other types of pasta?
Absolutely! You can use any pasta shape you prefer, such as penne or farfalle.
3. Where can I buy pasta?
You can buy it here online.
Enjoy this delicious and colorful Greek Broccoli Pasta Salad at your next meal!
Scallion-Oil Fish
Ingredients
Main Ingredients
- 8 ounces white fish fillets, such as cod, halibut, black sea bass, haddock, flounder, tilapia, or lemon sole Choose any white fish you prefer.
- 1 bunch scallions, thinly sliced crosswise About 1 heaping cup of sliced scallions.
- 6 tablespoons extra-virgin olive oil For cooking and flavor.
- 1/4 teaspoon coarse kosher salt For brining the fish.
- Flaky sea salt, for serving (optional) Use as desired on top of the finished dish.
- Crusty bread, for serving Great for dipping in the scallion oil.
Instructions
Preparation
- Sprinkle a heaping 1/4 teaspoon kosher salt over the fish fillets and place them in the refrigerator, uncovered, for about 10 minutes.
Cooking
- In a small cold skillet, add the olive oil and sliced scallions. Heat over medium and bring to a simmer. Cook, stirring occasionally, for 7 to 12 minutes, or until the scallions are dark green and starting to brown.
- Carefully add the fish to the skillet, cutting it into pieces if needed, and spoon some of the hot oil over the fish.
- Let the fish cook on the first side for 1 to 3 minutes, then flip it over. Cover the fish with the fried scallions and cook until it is no longer translucent, about 1 to 5 minutes.
Serving
- Serve the fish right from the skillet for a fun presentation, accompanied by crusty bread for dipping into the scallion oil.
