This Broccoli Pasta Salad features a tangy homemade vinaigrette, nutty sunflower seeds, and creamy-salty feta.
Course: Salad, Side Dish
Total Cost: $4.67 recipe / $1.17 serving
Servings: 41.5 cups each
Author: Beth - Budget Bytes
Tomato Basil Vinaigrette
2Tbspred wine vinegar$0.20
1/4tspfreshly cracked black pepper$0.02
1/2cupdiced red onion$0.16
1/4cupunsalted sunflower seeds$0.25
Prepare the vinaigrette first. Whisk together the tomato paste, red wine vinegar, basil, garlic powder, sugar, salt, and pepper in a bowl until smooth. Begin to whisk in the olive oil, one tablespooon at a time, until fully incorporated. Set the vinaigrette aside.
Cook the rotini pasta according to the package directions (boil for 7-10 minutes, or until tender). Drain the pasta in a colander. Rinse briefly with cool water to cool off the pasta. Drain well.
While the pasta is cooking, cut the broccoli florets off the stems, then roughly chop the florets into small, bite-sized pieces. Finely dice the red onion.
Once the pasta has drained, transfer it to a large bowl. Add the chopped broccoli, red onion, and sunflower seeds. Crumble the feta over top. Drizzle the dressing into the bowl and then gently toss the ingredients until they are evenly combined and everything is coated in dressing. Serve immediately or refrigerate until ready to eat.