Broccoli & Feta Pasta Salad

Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Stacy Fraser
Source: EatingWell Magazine, May/June 2013

Gallery

Recipe Summary

total:
30 mins
Servings:
6
Nutrition Profile:
Low-Calorie
High Fiber
Vegetarian
Healthy Aging
Low Added Sugars
Nutrition Info
Advertisement

Ingredients

Dressing
Pasta Salad

Directions

  • 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.

    Advertisement

  • 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.

Tips

Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.

Nutrition Facts

Serving Size: about 1 1/3 cups
Per Serving:
264 calories; protein 11.2g; carbohydrates 44.4g; dietary fiber 6.3g; sugars 4.3g; fat 6g; saturated fat 2.5g; cholesterol 14.4mg; vitamin a iu 900.8IU; vitamin c 24.8mg; folate 79.3mcg; calcium 133.8mg; iron 2.2mg; magnesium 59mg; potassium 364.6mg; sodium 449.7mg; thiamin 0.2mg.
Exchanges:

2 1/2 starch, 1/2 vegetable, 1/2 medium fat meat, 1/2 fat
Advertisement

Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Sheena Brooks
Rating: 4 stars
06/27/2018
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 Read More
© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 04/13/2021