Description
This Broccoli Pasta Salad with Tomato Vinaigrette is a bright and flavorful dish combining tender rotini pasta, crisp broccoli florets, crunchy sunflower seeds, and creamy feta cheese. Tossed in a tangy homemade tomato vinaigrette with notes of basil, garlic, and red wine vinegar, this salad is perfect for a light lunch or a vibrant side dish for gatherings.
Ingredients
Scale
Vinaigrette
- 1 Tbsp tomato paste
- 2 Tbsp red wine vinegar
- 1/2 tsp dried basil
- 1/4 tsp garlic powder
- 1/4 tsp sugar
- 1/4 tsp salt
- 1/4 tsp freshly cracked black pepper
- 6 Tbsp olive oil
Salad
- 1/2 lb. rotini pasta
- 1 lb. broccoli florets
- 1/2 cup diced red onion
- 1/4 cup unsalted sunflower seeds
- 4 oz. feta cheese, crumbled
Instructions
- Prepare the vinaigrette: In a bowl, whisk together the tomato paste, red wine vinegar, dried basil, garlic powder, sugar, salt, and freshly cracked black pepper until smooth. Gradually add the olive oil one tablespoon at a time, whisking continuously until the dressing is fully emulsified. Set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini and cook according to package directions, typically 7-10 minutes, until al dente. Drain the pasta in a colander and rinse briefly with cool water to stop cooking. Drain well.
- Prepare vegetables: While the pasta cooks, cut the broccoli florets into bite-sized pieces and finely dice the red onion.
- Assemble the salad: In a large bowl, combine the drained pasta, chopped broccoli, diced red onion, and sunflower seeds. Crumble the feta cheese on top.
- Toss the salad: Drizzle the prepared tomato vinaigrette over the salad ingredients and gently toss to combine everything evenly and coat with the dressing.
- Serve or store: Serve the salad immediately or refrigerate until ready to eat. It can be served chilled or at room temperature.
Notes
- This salad features a tangy, homemade tomato-based vinaigrette balancing the nutty sunflower seeds and creamy feta.
- You can substitute the sunflower seeds with toasted pine nuts or walnuts if desired.
- For a vegan version, omit the feta or replace it with a plant-based cheese alternative.
- This pasta salad keeps well refrigerated for up to 2 days and is ideal for potlucks or meal prep.
Nutrition
- Serving Size: 1.5 cups
- Calories: 576
- Sugar: 4 g
- Sodium: 575 mg
- Fat: 33 g
- Saturated Fat: 7 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 6 g
- Protein: 17 g
- Cholesterol: 25 mg
