BROCCOLI AND FETA PASTA SALAD RECIPES

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Place a baking sheet in the oven until hot.
• Place broccoli florets in a large bowl. Stir in olive oil and salt. Using oven mitts, remove the hot baking sheet from the oven. Pour broccoli florets onto baking sheet and spread out.
• Bake in preheated oven about 5 minutes; turn and cook about 5 minutes more. (the florets should be somewhat browned and crunchy.) Remove from oven, and set aside.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in onions, garlic, and red pepper flakes. Cook until onion is soft and translucent. Stir in sun-dried tomatoes.
• Turn heat up to medium high. Pour in white wine, and cook about 3 minutes. Stir in chopped tomatoes. Cook about 2 minutes, then stir in spinach, lemon juice, and feta. Turn the heat down to low, and cover until pasta is done.
• While the onions are cooking, bring a large pot of lightly salted water to boil. Add linguini, and cook until al dente, about 8 to 10 minutes. Drain, and stir into broccoli mixture. Top with toasted pine nuts.

Steps:

• Bring a large stockpot of water to a boil over high. Add broccoli, and cook until bright green and tender, about 5 minutes. Using a slotted spoon, transfer broccoli to an ice bath; reserve cooking water in stockpot. Let broccoli stand in ice bath until cold, about 5 minutes. Drain well. Bring cooking water back to a boil over high. Add pasta; cook according to package directions, omitting salt and fat. Drain well. Cool 10 minutes. Stir together oil, vinegar, salt, and pepper in a large bowl until emulsified. Add cooled pasta, broccoli, feta, olives, and parsley; toss to coat. Serve immediately, at room temperature, or cold.