Greek Lemon Garlic Roasted Broccoli Pasta Salad
Make Greek Lemon Garlic Roasted Broccoli Pasta Salad for bright, roasted broccoli, pine nuts, and feta in one easy bowl.
Ingredients
- 2 heads broccoli, florets roughly chopped
- 1/3 cup pine nuts
- 2 tablespoons olive oil
- 2-4 cloves garlic, minced or grated
- kosher salt and pepper
- 1 pound short cut pasta
- 1 (8 ounce) jar oil packed sun-dried tomatoes
- 1/2 cup pitted kalamata olives
- 1 zucchini thinly, sliced
- 1 red bell pepper, sliced
- 2 Persian cucumbers, chopped
- 1/4 cup fresh oregano, chopped
- 1/4 cup fresh basil, chopped
- 2 tablespoons chopped fresh dill
- juice and zest of 1 lemon
- 8 ounces feta cheese, cubed
Instructions
Step 1: Preheat and prepare the broccoli and pine nuts
Preheat the oven to 425°F and arrange a large rectangular baking sheet for roasting. On the sheet, toss the roughly chopped broccoli florets with the pine nuts, minced garlic, two tablespoons of olive oil and a generous pinch of kosher salt and freshly cracked black pepper so every floret is lightly coated. This step focuses on building texture: the garlic clings in thin ribbons, the pine nuts glisten and the broccoli is evenly oiled — ready to transform under high heat.
Step 2: Roast until just charred and fragrant
Slide the prepared baking sheet into the oven (do not show oven in photos) and roast until the broccoli edges show golden-brown char and the pine nuts are toasted, about twenty to twenty-five minutes. Pull the sheet when the florets are tender but still hold a little bite — you want crunchy charred tips and a deeply nutty sheen. Transfer the hot baking sheet back to the painted pine surface to rest so the residual heat keeps flavors active.
Step 3: Cook pasta and toss everything together
Bring a large pot of salted water to a boil and cook the short cut pasta until al dente, drain and return the warm pasta to the pot. While the pasta is still warm, add the roasted broccoli and pine nuts from the baking sheet, sun-dried tomatoes plus the oil from the jar, the chopped kalamata olives with three tablespoons of their brine, thinly sliced zucchini, red bell pepper slices, chopped Persian cucumbers, chopped oregano, basil, and dill, and the lemon juice and zest. Toss gently but thoroughly so the warm pasta blooms, the oil and brine coat each spiraled tube, and the vegetables and herbs distribute evenly — the result should be glossy, loosely dressed, and full of contrasting textures.
Step 4: Finish with feta and serve warm or at room temperature
After tossing, fold in the cubed feta gently so creamy blocks sit atop and within the pasta mass rather than fully breaking down. Taste and adjust with a final scatter of flaky salt, pepper, or an extra drizzle of olive oil if it needs gloss. Serve the salad warm or at room temperature — it keeps well and the flavors deepen if made a day ahead.
Notes
- Roast broccoli in a single layer to get crisp charred edges.
- Reserve some oil from the sun-dried tomatoes for extra flavor in the dressing.
- Taste before adding extra salt because olives and feta add saltiness.