Ingredients
Salad Ingredients
- 3 cups rigatoni pasta (260g)
- 2 cups fresh broccoli florets (220g)
- ½ medium red onion (65g / 1/2 cup), finely chopped
- ¼ cup pinenuts (30g)
- 1 cup cherry tomatoes (180g), cut in half
- ½ cup feta cheese (80g), cut into cubes
- A small handful basil leaves
Dressing Ingredients
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 1 tbsp red wine vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 clove of garlic, minced
- ¼ tsp sea salt
- ¼ tsp cracked black pepper
Instructions
- Cook the Pasta: Bring a large saucepan of water to a boil. Add the rigatoni pasta and cook until al dente, following package instructions for timing, usually about 10-12 minutes.
- Prepare the Dressing: While the pasta cooks, combine 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, and 1 tablespoon maple syrup in a mixing bowl or jug. Stir in 1 teaspoon Dijon mustard, the minced garlic clove, sea salt, and cracked black pepper. Whisk in the extra virgin olive oil one tablespoon at a time until fully incorporated. Chill the dressing in the fridge until ready to use.
- Blanch the Broccoli: Fill another saucepan with water and bring it to a boil. Prepare a large bowl with ice-cold water. Blanch the broccoli florets by dropping them into the boiling water for 2 minutes, then immediately transfer them to the ice water bath to stop cooking and preserve color. Drain and set aside once cooled.
- Rinse the Pasta: Drain the cooked pasta and run it under very cold tap water to cool and stop the cooking process. Drain well.
- Assemble the Salad: In a large serving dish, combine the cooled rigatoni pasta, cherry tomatoes, chopped red onion, blanched broccoli, basil leaves, feta cheese, and pinenuts.
- Toss with Dressing: Pour the chilled dressing over the salad and gently toss with a large spoon to evenly coat all ingredients.
- Season and Serve: Taste and add additional salt and pepper if desired. Serve immediately or chill before serving for a refreshing, colorful pasta salad.
Notes
- The pasta should be cooked al dente to maintain a firm texture in the salad.
- Blanching and shocking the broccoli keeps it crisp and vibrant green.
- The dressing can be made ahead of time and refrigerated to enhance flavor.
- Feel free to substitute rigatoni with penne or fusilli if preferred.
- For added crunch, toast the pinenuts lightly before adding.
- This salad is best served chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian