Categories: Sides
Ingredients
- 1 pound tri-color pasta
- 4 tablespoons extra-virgin olive oil, divided
- 1 medium head broccoli, chopped into 1/2-inch florets
- 8 ounces feta cheese
- 1 cup pitted Kalamata olives, roughly chopped
- 1 tablespoon red wine vinegar
- Flaky salt and freshly-ground black pepper
Directions
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Cook the pasta according to package directions in a generous quantity of boiling, well-salted water. Drain and return to the pan or a large bowl and toss until coated with 1 tablespoon olive oil.
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Heat 1 tablespoon olive oil in a deep sauté pan over medium heat. Add the broccoli and cook until crisp-tender — about 5 to 7 minutes. Toss the broccoli with the cooked pasta.
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Crumble the feta cheese into the pasta, and stir in the olives as well. Whisk together the remaining 2 tablespoons olive oil and vinegar and toss with the pasta. Season generously with salt and pepper. Refrigerate overnight, or until serving.