Broccoli & Feta Pasta Salad

Broccoli & Feta Pasta Salad

1 Review
From: EatingWell Magazine, May/June 2013

This vegetarian pasta salad recipe is perfect for your next potluck or as an easy side dish. The broccoli keeps it nice and crunchy and the chickpeas add protein. For the best flavor, combine the pasta salad with the dressing about 1 hour before serving.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Dressing
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • ½ cup buttermilk
  • ¼ cup low-fat mayonnaise
  • 3 tablespoons chopped fresh oregano or 1 tablespoon dried
  • 1 tablespoon distilled white vinegar
  • Pasta Salad
  • 8 ounces (about 3 cups) whole-wheat fusilli
  • 2 cups chopped broccoli
  • 1¾ cups halved grape or cherry tomatoes
  • 1 15-ounce can chickpeas, rinsed
  • ½ cup crumbled feta cheese
  • Freshly ground pepper to taste

Preparation

  • Active

  • Ready In

  1. To prepare dressing: Mash garlic and salt in a medium bowl with the back of a spoon into a chunky paste. Add buttermilk, mayonnaise, oregano and vinegar; whisk until combined.
  2. To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add broccoli, tomatoes, chickpeas, feta, pepper and the dressing; toss to coat.
  • Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.

Nutrition information

  • Serving size: about 1⅓ cups
  • Per serving: 264 calories; 6 g fat(2 g sat); 6 g fiber; 44 g carbohydrates; 11 g protein; 79 mcg folate; 14 mg cholesterol; 4 g sugars; 0 g added sugars; 901 IU vitamin A; 25 mg vitamin C; 134 mg calcium; 2 mg iron; 450 mg sodium; 365 mg potassium
  • Nutrition Bonus: Vitamin C (42% daily value), Folate (20% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ starch, ½ vegetable, ½ medium fat meat, ½ fat

Reviews 1

June 27, 2018
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By: Sheena Brooks
I made this last year fr my daughter's birthday and it was such a hit!! I personally made changes I like. So I took mayo, vinegar and oregano wisk'd it together, boiled pasta (I also used cellentani pasta from Barrilla) cool under cold water to stop the cooking process, also I cook pasta el denté after I drain it, I let it sit for 1-2 mins in the strainer so it finishes cooking from the heat without making the pasta soggy and fall apart (you can make it however you want that's just what I do) I also try and try the pasta with paper towels so it's not so wet, I think it makes the pasta bland. So after its cooked and Pat dry I dump in a lg bowl I add small pieces of fresh broccoli, cherry tomatoes feta cheese I even add Monterey Jack block cheese for some subtle flavor and very small pieces of broccoli. (don't go cheap in the Ingredients there's very few so make them really good) so I mix all the ingredients including the mayo sauce, cover and let sit for 1 hr then before serving I add some ranch dressing it just gives it what it needs. I like my things to have a lot of flavor you don't have to add anything if you don't want to but I find it makes it so much better, also a few dashes of hot sauce. Mix well and salt and pepper to taste mix until you get a good flavor you like
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