Name: Salad with Tomato Vinaigrette Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 Tbsp tomato paste; 2 Tbsp red wine vinegar; 1/2 tsp dried basil; 1/4 tsp garlic powder; 1/4 tsp sugar; 1/4 tsp salt; 1/4 tsp freshly cracked black pepper; 6 Tbsp olive oil; 1/2 lb. rotini pasta; 1 lb. broccoli; 1/2 cup diced red onion; 1/4 cup unsalted sunflower seeds; 4 oz. feta cheese

Print Recipe·4 from 13 reviews

I absolutely love this Salad with Tomato Vinaigrette Recipe because it strikes the perfect balance between fresh, tangy, and satisfying. The vibrant tomato vinaigrette brings a zesty kick that brightens every bite, while the mix of pasta, broccoli, crunchy sunflower seeds, and creamy feta creates such a delightful texture and flavor harmony. Whenever I whip this up, it feels like the ideal dish to enjoy as a quick lunch, a side at dinner, or something refreshing for a gathering.

Why You’ll Love This Salad with Tomato Vinaigrette Recipe

One of the first things that drew me to this Salad with Tomato Vinaigrette Recipe is its wonderful flavor profile. The vinaigrette is tangy and savory with a subtle sweetness from the tomato paste and a touch of red wine vinegar—this combo really wakes up your taste buds. I also adore how the dried basil and garlic powder add herbal depth without overpowering the freshness of the broccoli and the mild tang of feta cheese. It’s a harmony of flavors that feels both light and indulgent in all the best ways.

Besides the amazing taste, this salad is incredibly easy to prepare. I appreciate recipes that don’t require hours in the kitchen, and this one comes together in about 25 minutes. It’s perfect for busy weeknights, casual get-togethers, or even meal prep because it holds up beautifully in the fridge. What really makes it stand out for me is the way simple, wholesome ingredients come together to make something that feels special and satisfying. I always get compliments when I bring this salad to potlucks or family dinners!

Ingredients You’ll Need

A white bowl on a white marbled surface contains a reddish-brown sauce with visible herbs, being mixed by a whisk held in a woman's hand. Another woman's hand is pouring a thin stream of golden olive oil into the sauce from a small silver container. To the right of the bowl, there are two red tomatoes and two small broccoli florets. A white kitchen towel with black stripes lies beside the bowl. photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully straightforward but essential for creating the perfect balance of flavors and textures in this salad. Each one plays a vital role, from the bright, tangy vinaigrette to the crunchy nuts and creamy feta.

Tomato paste: provides a rich, concentrated tomato flavor that forms the vinaigrette base.
Red wine vinegar: adds a sharp acidity that balances the oil and sweet elements.
Dried basil: brings a fragrant herbaceous note that complements the vegetables beautifully.
Garlic powder: infuses subtle depth and warmth to the dressing.
Sugar: balances acidity with a hint of sweetness to round out the vinaigrette.
Salt and freshly cracked black pepper: essential for seasoning every component perfectly.
Olive oil: gives the dressing a lovely silky texture and fruity richness.
Rotini pasta: provides a tender, chewy base that soaks up the dressing.
Broccoli: adds crispness, nutrition, and vibrant green color.
Diced red onion: offers a sharp bite and beautiful pops of purple throughout the salad.
Unsalted sunflower seeds: deliver great crunch and nutty flavor without overpowering.
Feta cheese: provides a creamy, salty finish that ties everything together.

Directions

Step 1: Start by preparing the tomato vinaigrette. In a bowl, whisk together the tomato paste, red wine vinegar, dried basil, garlic powder, sugar, salt, and freshly cracked black pepper until the mixture is smooth and even. Then, slowly drizzle in the olive oil, one tablespoon at a time, whisking continuously to emulsify the dressing into a silky vinaigrette. Set this aside to let the flavors meld while you prepare the rest of the salad.

Step 2: Bring a pot of salted water to a boil and cook the rotini pasta according to the package instructions, usually between 7 to 10 minutes, until it’s al dente and tender but still with a little bite. Drain the pasta in a colander and rinse briefly with cool water to stop the cooking process and cool it down. Drain again thoroughly to keep the salad from becoming soggy.

Step 3: While the pasta cooks, prep your veggies. Cut the broccoli into small, bite-sized florets to ensure every forkful has a perfect crunch. Finely dice the red onion for those little bursts of sharp flavor that really make the salad pop. I like to get this done early so assembly feels quick and effortless.

Step 4: Transfer the drained pasta into a large mixing bowl. Add the chopped broccoli, diced red onion, and sunflower seeds for crunch. Crumble the feta cheese evenly over the top. Finally, pour the tomato vinaigrette over the salad and gently toss everything together until all the ingredients are well coated. You want each bite to have a little bit of everything. Serve immediately for the freshest flavors, or refrigerate until you’re ready to enjoy.

Servings and Timing

This recipe serves about 4 people, making it perfect for a family meal or a small gathering. The total prep and cook time comes to around 25 minutes, with the pasta cook time taking up the bulk of that. There’s no resting or cooling time needed beyond rinsing the pasta—so it’s a fantastic recipe for those moments when you want something delicious and fresh on the table quickly.

How to Serve This Salad with Tomato Vinaigrette Recipe

A white plate filled with three main layers: the base is light brown spiral pasta, mixed with bright green pieces of broccoli. Scattered throughout are small bits of chopped red onion, light brown nuts or seeds, and small white cheese crumbles. The textures vary from rough broccoli florets to smooth pasta spirals and crumbly cheese. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I love serving this salad chilled or at room temperature, which makes it wonderfully versatile. It pairs beautifully with grilled chicken or fish for a light, healthy dinner. For a vegetarian meal, I enjoy adding a side of crusty bread or garlic toast alongside to round it out. The sunflower seeds and feta add plenty of texture, so I often keep the sides simple to let the salad shine.

When I’m making this for a party or brunch, I like to garnish it with fresh basil leaves or a sprinkle of additional cracked black pepper for a little extra color and flavor. It’s such a vibrant dish that a few fresh herb leaves make it look effortless but elegant. You can also toss in a handful of cherry tomatoes or cucumbers if you want a little additional freshness and brightness on the plate.

For beverage pairings, I’m a big fan of a crisp white wine like Sauvignon Blanc or a dry rosé, which complements the acidity in the tomato vinaigrette nicely. If you prefer non-alcoholic options, a sparkling water with a splash of lemon or a light iced tea works wonderfully. This salad fits so many occasions—from a quick lunch to a holiday gathering—and it’s always a crowd-pleaser.

Variations

One of the best things about this Salad with Tomato Vinaigrette Recipe is how adaptable it is. If you want to switch it up, try swapping the rotini pasta for quinoa or farro for a nuttier texture and added protein. For a gluten-free option, gluten-free pasta works just as well and still soaks up the dressing beautifully. You could also increase the veggie count by adding roasted bell peppers or shredded carrots for more color and crunch.

If you’re avoiding dairy, feel free to omit the feta or replace it with a vegan cheese alternative or even toasted nuts like almonds or walnuts for an extra crunch. For a bolder flavor, I sometimes like to add a pinch of smoked paprika or a dash of hot sauce right into the vinaigrette—these subtle tweaks can take the salad in exciting new directions without losing its freshness.

Cooking-wise, I’ve played with lightly steaming the broccoli before tossing it in, which softens the veggie just a bit but keeps its vibrant green and maintains texture. You could also grill the broccoli and onions for a smoky twist that complements the tangy tomato dressing in a unique way. I encourage you to experiment to find your favorite version!

Storage and Reheating

Storing Leftovers

I always store leftover salad in an airtight container in the fridge. It keeps well for up to 3 days, which makes it excellent for meal prepping lunches. Since the pasta and veggies absorb some of the vinaigrette, the flavors deepen overnight, which I actually love. Just give it a gentle toss before serving again to redistribute the dressing.

Freezing

This Salad with Tomato Vinaigrette Recipe isn’t suited for freezing because the fresh vegetables and feta don’t hold up well to freezing and thawing. The texture changes and ingredients may become mushy or watery, so I recommend enjoying it fresh or refrigerated within a few days instead.

Reheating

Because this salad is best served cold or at room temperature, reheating isn’t really recommended. If you do want to enjoy a warm version, I suggest removing the broccoli and feta, warming just the pasta lightly in the microwave or a skillet, then stirring everything back together off the heat to preserve the salad’s fresh flavors and texture. Otherwise, it’s best enjoyed chilled straight from the fridge.

FAQs

Can I make the tomato vinaigrette ahead of time?

Absolutely! I often prepare the vinaigrette a day ahead and keep it in a sealed jar in the fridge. Just bring it to room temperature and give it a good whisk before tossing with the salad.

Is this salad suitable for meal prepping?

Yes, it holds up very well for up to three days refrigerated. Just keep the salad and vinaigrette mixed so the flavors continue to develop, and enjoy cold or at room temperature for lunches or quick dinners.

Can I use other nuts instead of sunflower seeds?

Definitely! Toasted pine nuts, almonds, or walnuts work wonderfully too. I love the extra crunch and subtle flavor each brings – it’s fun to swap according to what you have on hand.

What can I use if I don’t have tomato paste?

If you run out of tomato paste, you can substitute with a small amount of tomato sauce or ketchup, but reduce other sweeteners accordingly since those tend to be sweeter. The flavor won’t be quite as concentrated, but it will still be tasty.

Can I add protein to make this a full meal?

Yes! Grilled chicken, shrimp, or even chickpeas add a hearty touch and make this salad a satisfying main dish. I often reach for grilled chicken breast to keep it light but filling.

Conclusion

I hope you’re as excited about this Salad with Tomato Vinaigrette Recipe as I am every time I make it. It’s refreshing, simple, and packed with flavor and texture that make it such a joy to eat. Whether you’re looking for an easy weeknight meal, a dish to impress guests, or something bright to brighten your day, this recipe always delivers. Give it a try—I promise you’ll be reaching for it again and again!