We had this warm pasta salad last weekend and it was just the thing for a spring supper, tossed with tangy olives and feta cheese, and snap-tender broccoli. We'd like to make it again this weekend and add some roasted chicken to make it a true one-dish meal.
Broccoli and Feta Pasta SaladServes 4
1 pound mixed tri-color pasta
1 medium head broccoli, chopped into florets
8 ounces feta cheese
1/2 cup Kalamata olives, pitted and chopped
2 tablespoons olive oil
1 tablespoon red wine vinegar
Salt and pepper
Cook the pasta and drain. Cook the broccoli in a heavy frying pan with a little olive oil over medium heat until crisp-tender - 5 to 7 minutes. Toss with cooked pasta and olives.
Crumble the feta cheese into the pasta. Whisk the oil, vinegar, and salt and pepper and toss with the pasta.
(Image: Faith Durand)