Broccoli and Feta Pasta Salad

June 16, 2013 3:32 pm by Pooja

Sometimes it is too hot for a warm meal, and you just need something light but filling with lots of healthy, crisp-cooked veggies. You know, so you can still feel pretty good about yourself later in the evening, after you’ve have three times your fill of chips and dip and white wine, and yes, more strawberry andre. (Hey, it was a good Saturday night. Nothing wrong with that.)

And it’s finally getting quite warm here in Madison! So what are we eating today?

feta pasta 1feta pasta 2

I made two versions of this lovely broccoli and feta pasta salad, one with RP’s campanelle and one with odds and ends of pasta I had sitting around. The first time, I didn’t keep track of anything. The second time (today) I did, and waayy upped the broccoli, as you can see. I used only half the amount of pasta (about 8oz dry) and also half the amount of feta cheese (somewhere between 4 and 5 oz). Otherwise, I still used 2 tbsp olive oil (why not?) and one tbsp red wine vinegar. Actually, instead of using red wine vinegar, I just scooped some liquid out of the olive jar, which is mostly red wine vinegar anyways, with that nice salty olive taste! I didn’t put any actual olives in Glenn’s (lame-o that he is) and I did put some green onions in mine (though finely chopped red onions would be better). I also added a few squirts of lemon, some chopped oregano, and a scoop of cottage cheese for a little extra creaminess. I know, I know, at this point I might as well have given a recipe, but I’m lazy today 🙂 I think we’re going to get 4 lunches out of this one, each with about 380 cals, 14g fat, 47 g carbs, 5g fiber, and 17g protein.

This salad is a great use of the first broccoli of the season and Farmer John’s amazing feta cheese! As I posted yesterday, I’ve been torn about using RP’s pasta v dried pasta. I will admit that RP’s was wayyy tastier in this dish, since the dressing is really light. Last night’s version with fresh pasta felt special, and Glenn declared it a new favorite of his. Today’s lunchtime version just felt like a run-of-the-mill lunch. But for something I’m going to scarf down in front of my computer while I’m working, I’m okay with the dried pasta. If I were going to make this for company, I would definitely use fresh. Totally different dish.

 

No Responses to “Broccoli and Feta Pasta Salad”

Care to comment?