Pasta Salad W Roasted Broccoli
Elevate your summer gatherings with this vibrant Pasta Salad with Roasted Broccoli – a wholesome, flavor-packed side dish that doubles as a satisfying main course. Featuring tender roasted broccoli florets, perfectly al dente pasta, juicy cherry tomatoes, crunchy cucumber, and tangy crumbles of feta cheese, this salad is brimming with fresh, colorful ingredients. A zesty homemade vinaigrette with lemon juice, apple cider vinegar, and a touch of honey ties everything together, infusing each bite with bright, herby goodness. Ready in under an hour, this make-ahead pasta salad is ideal for potlucks, picnics, or meal prep, and its versatility allows for endless customizations. Whether served chilled or at room temperature, this pasta salad is guaranteed to be a crowd-pleasing addition to your table!
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Recipe Information
Ingredients
- 4 cups Broccoli florets
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 ounces Pasta (fusilli, penne, or bowtie)
- 1.5 cups Cherry tomatoes
- 1 medium (diced) Cucumber
- 0.5 medium (thinly sliced) Red onion
- 0.75 cup (crumbled) Feta cheese
- 0.25 cup (chopped) Fresh parsley
- 3 tablespoons Lemon juice
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 clove (minced) Garlic
Instructions
Preheat the oven to 425°F (220°C).
Line a baking sheet with parchment paper. Spread the broccoli florets on the sheet, drizzle with 2 tablespoons of olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat.
Roast the broccoli in the oven for 20-25 minutes, turning halfway through, until tender and lightly browned. Remove and set aside to cool.
While the broccoli roasts, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
Prepare the vinaigrette by whisking together the remaining olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey, minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a small bowl. Taste and adjust seasonings if needed.
In a large mixing bowl, combine the cooked pasta, roasted broccoli, cherry tomatoes, diced cucumber, sliced red onion, crumbled feta cheese, and chopped parsley.
Pour the vinaigrette over the pasta salad and toss gently to coat all the ingredients evenly.
Let the pasta salad sit for at least 15 minutes to allow the flavors to meld together. Serve immediately or refrigerate for up to 2 days.
Garnish with additional parsley or feta cheese before serving, if desired.
Nutrition Facts
Calories |
1581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 3900 mg | 170% | |
| Total Carbohydrate | 160.3 g | 58% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 27.2 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 861 mg | 66% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1361 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
