Crisp broccoli, tender pasta, and tangy vinaigrette mingle for a refreshing, colorful salad perfect for any occasion.
# What You’ll Need:
→ Pasta
01 - 250 g short pasta (fusilli, penne, or farfalle)
→ Vegetables
02 - 300 g fresh broccoli florets
03 - 1 small red bell pepper, diced
04 - 1 small red onion, finely diced
05 - 100 g cherry tomatoes, halved
→ Dressing
06 - 4 tablespoons extra-virgin olive oil
07 - 2 tablespoons fresh lemon juice
08 - 1 tablespoon red wine vinegar
09 - 1 teaspoon Dijon mustard
10 - 1 clove garlic, minced
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
→ Add-ins
13 - 60 g feta cheese, crumbled
14 - 2 tablespoons toasted pine nuts
15 - 2 tablespoons fresh parsley, chopped
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. In the last 2 minutes of cooking, add the broccoli florets. Drain the pasta and broccoli, rinse under cold water to cool, then set aside.
02 - In a large mixing bowl, combine the cooked pasta and broccoli with red bell pepper, red onion, and cherry tomatoes.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until fully emulsified.
04 - Pour the dressing over the pasta and vegetables. Toss gently until all ingredients are evenly coated.
05 - Add crumbled feta cheese, toasted pine nuts, and chopped parsley. Toss lightly, adjust seasoning to taste, and serve chilled or at room temperature.
