Broccoli Pasta Salad with Tomato Vinaigrette

Salads and Dressings
broccoli, pasta


Tomato Basil Vinaigrette

  • 1 tbsp. tomato paste
  • 2 tbsp. red wine vinegar
  • ½ tsp. dried basil
  • ¼ tsp. garlic powder
  • ¼ tsp. white sugar
  • ¼ tsp. salt
  • ¼ tsp. black pepper (freshly cracked if possible)
  • 6 tbsp. olive oil


  • ½ lb. rotini / fusilli or other pasta of your choice
  • 1 lb. broccoli (about one head, cut the florets into bite size pieces)
  • ½ sweet red pepper (chopped into 1 inch pieces)
  • ½ cup diced red onion
  • ¼ cup unsalted sunflower seeds (if available or other seeds or nuts as desired)
  • 4 ounces feta cheese



  1. First, prepare the vinaigrette. Whisk together the tomato paste, red wine vinegar, basil, garlic powder, sugar, salt and pepper in a bowl until smooth. Whisk in the olive oil, one tablespoon at a time, until fully incorporated. Set the vinaigrette aside.
  2. Cook the pasta according to package directions (boil for 7 to 10 minutes, or until just tender). Drain the pasta in a colander. Rinse briefly with cold water to cool off the pasta. Drain well.
  3. Prepare the vegetables as noted above.
  4. Once the pasta has drained, transfer to a large bowl.Add the chopped broccoli, pepper, red onion and seeds / nuts to the bowl. Crumble the feta cheese over top. Drizzle the dressing into the bowl and then gently toss the ingredients until they are evenly combined, and everything is coated with dressing. Serve immediately or refrigerate until ready to eat.

Serves 4