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Greek Pasta Salad With Roasted Broccoli And Lemon
This recipe is adapted from Half Baked Harvest.
Prep Time: 00:20
Cook Time: 00:15
2 heads broccoli, florets roughly chopped
1/2 cup pine nuts
3 tablespoons olive oil
4 cloves garlic, minced
kosher salt and freshly ground pepper
1 pound fusilli pasta
1 (8- ounce) jar sun dried tomatoes in oil
1/2 cup pitted kalamata olives, roughly chopped
1 red bell pepper, cut into slices
1 cucumber, chopped
1/4 cup fresh oregano, chopped, or 2 teaspoons dried
1/4 cup fresh basil, chopped
2 tablespoons chopped fresh dill
2 lemons, cut into wedges
12 ounces feta cheese, cubed
1Preheat the oven to 400 degrees.
2On a large baking sheet, toss together the broccoli, pine nuts, 2 tablespoons olive oil, garlic, a large pinch of salt and several generous grinds of freshly ground pepper. Roast for 15 - 20 minutes or until the broccoli is tender and the pine nuts are good and toasty. After the broccoli has been in the oven for about 10 minutes, place the lemon slices on the baking sheet and continue to roast with the broccoli. Let the lemon wedges cool and then squeeze the juice over the still warm broccoli.
3Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions until as dente. Drain and add back to the hot pot.
4While the pasta is still warm, add the roasted broccoli, sun-dried tomatoes plus the oil in the jar, the olives, red pepper, cucumbers, oregano, basil and dill. Toss until well combined and the pasta is coated in oil. Drizzle a little extra olive oil over if it seems too dry. Add the feta and toss. Serve warm or at room temperature.
This pasta is wonderful for leftovers the next day.
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