Greek Roasted Broccoli Pasta Salad
Ingredients
- 2 heads broccoli, roughly chopped into florets
- 3+ tablespoons olive oil
- 2 cloves garlic, minced
- 1 pound pasta (I used Gemelli here, but any type works)
- 1 jar (8 ounces) sundried tomatoes in oil
- ½ cup pitted kalamata olives
- 1 zucchini, thinly sliced in half moons
- 1 red bell pepper, large diced
- 1 English cucumber, diced
- ¼ cup fresh oregano, chopped
- ¼ cup fresh basil, chopped
- 3 tablespoons chopped fresh dill
- juice and zest of 1 lemon
- 8 ounces feta cheese, cubed
- 1/3 cup pine nuts (optional)
- Kosher salt and pepper
Preparation
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1. Preheat the oven to 400 degrees F.
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2. On a large baking sheet, toss together the broccoli, pine nuts, olive oil, garlic, and a large pinch of salt and pepper. Transfer to the oven and roast for 20-25 minutes.
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3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.
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4. While the pasta is still warm, add the roasted broccoli, sundried tomatoes—plus the oil in the jar—olives and 3 tablespoons of the olive brine, the zucchini, red pepper, cucumber, oregano, basil, dill, lemon juice and lemon zest. Toss until well combined and the pasta is coated in oil. I always think more oil is needed so just keep adding it until it’s how you like it! Add more salt and pepper to taste. Add the feta and gently toss. Serve warm or at room temperature.