Greek Pasta Salad with Roasted Broccoli, Feta, and Lemon Vinaigrette
A fresh-flavored Greek pasta salad with roasted broccoli, feta, and a lemon vinaigrette.
Yield: 8 servings
  • 1.5 lb broccoli florets
  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • salt and black pepper, to taste
  • 1 lb gemelli
  • 1 (8 oz) jar oil-packed sun-dried tomatoes
  • 1 zucchini, cubed
  • 1 red bell pepper, seeded and cubed
  • 2 Persian cucumbers, cubed
  • 2 oz basil, thinly sliced
  • juice of 1 lemon
  • 8 oz feta cheese, cubed
  1. Heat oven to 425F.
  2. Toss together the broccoli, olive oil,and garlic. Spread in a single layer on a parchment-lined baking sheet (or two). Season with salt and black pepper. Roast for 20-25 minutes.
  3. Bring a large pot of salted water to a boil. Cook pasta according to package directions, or until al dente. Drain and transfer back to the pot.
  4. Combine the pasta with the roasted broccoli, sun-dried tomatoes and the oil from the jar, zucchini, red pepper, cucumbers, basil, and lemon juice. Add in the feta and toss again. Season to taste with salt and black pepper. Serve warm or at room temperature.
Adapted from Half-Baked Harvest
Recipe by Joanne Eats Well With Others at