Recipe: Mediterranean Broccoli Pasta Salad


  • 1 lb. piccolini (tiny penne) pasta
  • 1 bunch fresh broccoli florets, broken into small pieces
  • 1/3 Cup Cherry Tomatoes
  • 2/3 cup Greek olives, pitted and sliced
  • 1/4 cup capers, drained
  • 3/4 cup olive oil
  • 3/4 cup lemon juice
  • 2 garlic cloves, minced or grated
  • 1 tsp dried oregano


  1. Fill large pot with cold water, making sure you have enough room for both the pasta and the broccoli florets.
  2. Bring to a boil and add pasta only.
  3. Cook for 6 minutes, then add the florets and cook for 1 minute longer, until the pasta is tender and the broccoli is just blanched.
  4. Drain well.
  5. In a large salad bowl, add the remaining ingredients and whisk until blended well and slightly thickened.
  6. Add the drained pasta and broccoli into the big bowl with the oil mixture, and toss to coat evenly.
  7. Taste and add salt and freshly ground pepper to taste.
  8. May be served warm or at room temperature.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Image: flickr user megan.chromik, licensed by Creative Commons