Greek Broccoli Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender fusilli pasta mixed with fresh broccoli, tomatoes, peppers, olives, and cheese in a tangy herb vinaigrette. A colorful, fresh side dish perfect for grilled meats or a picnic.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pound rotini pasta
- 4 cups broccoli florets (cut into 1-inch pieces (8 ounces))
- 1 ½ cups cherry tomatoes (cut in half)
- 1 cup diced green bell pepper (1/2-inch dice)
- ½ cup diced red onion (¼-inch dice)
- ½ cup kalamata olives (sliced)
- ¼ cup crumbled Feta cheese
- ½ cup red wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup extra virgin olive oil
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 576mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 155mg
- Calcium
- 60mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 576MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.