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Broccoli Pasta Salad with Tomato Vinaigrette
This Broccoli Pasta Salad features a tangy homemade vinaigrette, nutty sunflower seeds, and creamy-salty feta.
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●colander
📝 Preparation Steps
1
Prepare the vinaigrette first. Whisk together the tomato paste, red wine vinegar, basil, garlic powder, sugar, salt, and pepper in a bowl until smooth. Begin to whisk in the olive oil, one tablespoon at a time, until fully incorporated. Set the vinaigrette aside.
tomato paste ($0.05)1 Tbspred wine vinegar ($0.20)2 Tbspolive oil ($0.96)6 Tbsp
2
Cook the rotini pasta according to the package directions (boil for ⏱️ 7-10 minutes, or until tender). Drain the pasta in a colander. Rinse briefly with cool water to cool off the pasta. Drain well.
3
While the pasta is cooking, cut the broccoli florets off the stems, then roughly chop the florets into small, bite-sized pieces. Finely dice the red onion.
4
Once the pasta has drained, transfer it to a large bowl. Add the chopped broccoli, red onion, and sunflower seeds. Crumble the feta over top. Drizzle the dressing into the bowl and then gently toss the ingredients until they are evenly combined and everything is coated in dressing. Serve immediately or refrigerate until ready to eat.
Nutrition Facts
calories
576.05 kcal
fat Content
32.9 g
serving Size
1.5 cups
fiber Content
6.38 g
sodium Content
575.15 mg
protein Content
16.78 g
carbohydrate Content
56.45 g
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