Broccoli Grape And Pasta Salad

This refreshing summer salad combines the best of both worlds – wholesome broccoli and juicy grapes, all wrapped up in a tangy dressing and topped with crunchy nuts and creamy feta. It’s the perfect side dish for your next outdoor gathering or potluck, serving up to 10 people with ease!

Ingredients

• 1 pound pasta of your choice
• 5 cups broccoli florets
• 2 cups red grapes, halved
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped pecans
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste
• 2 tablespoons chopped fresh dill

Instructions

Cook the pasta according to package instructions until al dente, then set aside to cool. Steam the broccoli florets until tender, then rinse with cold water to stop cooking.

Drain well and set aside.

In a large bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper to make the dressing. Add the cooled pasta, steamed broccoli, red grapes, cherry tomatoes, cucumber slices, crumbled feta cheese, and chopped pecans to the bowl.

Toss gently to combine.

Stir in chopped fresh dill. Taste and adjust seasoning as needed.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.

Serve chilled, garnished with additional dill if desired.

Notes

Make sure to rinse the broccoli florets with cold water to stop the cooking process, or they’ll continue to cook and become mushy.

Use a variety of pasta that holds onto the dressing well, like penne or farfalle.

Don’t overcook the pasta, or it’ll be mushy and unappetizing.

This salad is perfect for a summer potluck or picnic, as it’s easy to transport and can be made ahead of time.

If you’re not a fan of feta, feel free to substitute with goat cheese or even ricotta salata.

Pecans can be toasted in a 350°F oven for 5-7 minutes to enhance their flavor.

For a lighter dressing, reduce the amount of olive oil or substitute with avocado oil.

You can customize this salad to your taste by adding other ingredients, such as grilled chicken or diced bell peppers.

Keep leftovers in the fridge for up to 3 days, and give it a good stir before serving.

Nutrional Value

• Calories: 340
• Total Fat: 14g
• Saturated Fat: 2.5g
• Cholesterol: 10mg
• Sodium: 250mg
• Total Carbohydrates: 40g
• Dietary Fiber: 4g
• Sugars: 10g
• Protein: 10g