Broccoli, Pasta, Feta Salad

  • 1 pound dried rotini or short pasta, tri-color preferred

  • 4 tablespoons extra-virgin olive oil, divided

  • 1 medium head broccoli, cut into 1/2-inch florets

  • 2 tablespoons red wine vinegar

  • Freshly ground black pepper

  • 8 ounces feta cheese

  • 1 cup pitted Kalamata olives, coarsely chopped

  • Kosher salt

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Meanwhile, place 3 tablespoons of the oil, vinegar, and a few grinds of pepper in a small bowl and whisk to combine; set aside.

  2. Drain the pasta and run briefly under cool water to cool it down. Drain well again. Place in a large bowl and set aside.

  3. Heat the remaining 1 tablespoon oil in a large, deep sauté pan over medium heat until shimmering. Add the broccoli and cook until crisp-tender, 5 to 7 minutes. Transfer to the bowl with the pasta. 

  4. Crumble the feta cheese into the pasta, add the olives, and gently stir to combine. Add the dressing and toss to combine; Taste and season with salt and pepper as needed. Refrigerate until serving or overnight.