Greek Broccoli Pasta Salad

Name: Greek Broccoli Pasta Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: Greek
Ingredients: 2 cup Gluten-Free Pasta (2 cups dry gluten free pasta (rotini)); 8 oz Broccoli (8 oz broccoli florets, chopped); ½ cup Chickpeas (1/2 cup chickpeas, rinsed and drained); ½ cup Green Bell Pepper (1/2 cup diced green bell pepper); 1 cup Cherry Tomato (1 cup sliced cherry tomatoes); ½ cup Kalamata Olive (1/2 cup sliced Kalamata olives); ¼ cup Red Onion (1/4 cup diced red onion); ½ cup Cucumber (1/2 cup diced cucumber); ½ cup Feta Cheese (1/2 cup feta cheese); ¼ cup Dill (1/4 cup fresh dill, chopped); ½ cup Olive Oil (1/2 cup olive oil); 3 tbsp Red Wine Vinegar (3 tablespoons red wine vinegar); 1 tbsp Lemon Juice (1 tablespoon lemon juice); 2 tsp Honey (2 teaspoons honey); 1 tsp Dijon Mustard (1 teaspoon dijon mustard); 1 tsp Dried Oregano (1 teaspoon dried oregano); 2 cloves Garlic (2 cloves garlic, finely minced or pressed); ½ tsp Table Salt (1/2 teaspoon salt, plus more to taste); ¼ tsp Black Pepper (1/4 teaspoon black pepper, plus more to taste)

Greek Broccoli Pasta Salad - Lunch And Dinner (Greek)

25 minGreek

Servings6

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Pescatarian
Egg Free

Ingredients

For 6 servings

Gluten-Free Pasta2 cup · 2 cups dry gluten free pasta (rotini)
Broccoli8 oz · 8 oz broccoli florets, chopped
Chickpeas½ cup · 1/2 cup chickpeas, rinsed and drained
Green Bell Pepper½ cup · 1/2 cup diced green bell pepper
Cherry Tomato1 cup · 1 cup sliced cherry tomatoes
Kalamata Olive½ cup · 1/2 cup sliced Kalamata olives
Red Onion¼ cup · 1/4 cup diced red onion
Cucumber½ cup · 1/2 cup diced cucumber
Feta Cheese½ cup · 1/2 cup feta cheese
Dill¼ cup · 1/4 cup fresh dill, chopped
Olive Oil½ cup · 1/2 cup olive oil
Red Wine Vinegar3 tbsp · 3 tablespoons red wine vinegar
Lemon Juice1 tbsp · 1 tablespoon lemon juice
Honey2 tsp · 2 teaspoons honey
Dijon Mustard1 tsp · 1 teaspoon dijon mustard
Dried Oregano1 tsp · 1 teaspoon dried oregano
Garlic2 cloves · 2 cloves garlic, finely minced or pressed
Table Salt½ tsp · 1/2 teaspoon salt, plus more to taste
Black Pepper¼ tsp · 1/4 teaspoon black pepper, plus more to taste

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Steps

1Cook the dry pasta according to the package instructions. Once al dente, drain and rinse the pasta with cold water.
2Add the pasta, broccoli florets, chickpeas, green bell pepper, cherry tomatoes, olives, red onion, cucumber, feta cheese, and fresh dill to a large mixing bowl.
3Next, make the dressing. Add all of the dressing ingredients to a high powered blender or food processor and blend until well combined.
4Pour the dressing over the salad and stir until well combined.
5Serve immediately or cover and refrigerate until ready to serve.