Greek Lemon Roasted Broccoli Pasta Salad
Ingredients
-
2
heads
broccoli, florets roughly chopped
-
⅓
cup
pine nuts
-
2
tablespoons
olive oil
-
2-4
cloves
garlic, minced or grated
-
to taste
kosher salt and pepper
-
1
pound
short cut pasta
-
1
jar
oil packed sun-dried tomatoes (8 ounces)
-
½
cup
pitted kalamata olives
-
1
medium
zucchini, thinly sliced
-
1
medium
red bell pepper, sliced
-
2
medium
Persian cucumbers, chopped
-
¼
cup
fresh oregano, chopped
-
¼
cup
fresh basil, chopped
-
2
tablespoons
fresh dill, chopped
-
1
medium
lemon, juice and zest
-
8
ounces
feta cheese, cubed
Instructions
- 1. Preheat the oven to 425°F.
- 2. Toss broccoli, pine nuts, olive oil, garlic, salt, and pepper on a baking sheet and roast for 20-25 minutes until broccoli is charred.
- 3. Boil salted water and cook pasta until al dente, then drain and return to the pot.
- 4. While pasta is warm, add roasted broccoli, sun-dried tomatoes with oil, olives, zucchini, red pepper, cucumbers, herbs, lemon juice and zest, and toss well.
- 5. Add feta cheese and gently mix. Serve warm or at room temperature.
Nutrition Facts (estimated)
Servings
8
Calories
293
Total fat
18g
Total carbohydrates
28g
Total protein
10g
Sodium
500mg
Cholesterol
30mg
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