Ingredients
For the Tomato Vinaigrette
- 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
For the Salad
- 1/2 lb. rotini pasta
- 1 lb. broccoli
- 1/2 cup diced red onion
- 1/4 cup unsalted sunflower seeds
- 4 oz. feta cheese
Instructions
- Prepare the vinaigrette: In a bowl, whisk together the tomato paste, red wine vinegar, dried basil, garlic powder, sugar, salt, and freshly cracked black pepper until smooth. Slowly whisk in the olive oil one tablespoon at a time until fully emulsified. Set aside to let the flavors meld.
- Cook the pasta: Bring a large pot of water to a boil and cook the rotini pasta according to package instructions, usually 7-10 minutes, until tender. Drain the pasta in a colander, rinse briefly with cold water to stop cooking and cool the pasta, then drain well.
- Prepare the vegetables: While pasta cooks, separate broccoli florets from stems and chop roughly into small bite-sized pieces. Finely dice the red onion.
- Combine the salad: Transfer the drained pasta to a large mixing bowl. Add the chopped broccoli, diced red onion, and sunflower seeds. Crumble the feta cheese evenly over the top.
- Toss with vinaigrette: Drizzle the prepared tomato vinaigrette over the salad ingredients. Gently toss everything together until well combined and coated with the dressing. Serve immediately or refrigerate for later.
Notes
- This salad can be made ahead and chilled for up to 24 hours, allowing flavors to meld beautifully.
- For added protein, grilled chicken or chickpeas can be incorporated.
- Adjust the amount of garlic powder or fresh garlic to taste for a stronger flavor.
- Use gluten-free pasta to make this dish gluten-free.
- Sunflower seeds can be substituted with toasted pine nuts or walnuts for a different crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian