Ingredients
12 oz (340g) whole wheat or gluten-free pasta of choice
2 cups broccoli florets
1 red onion, sliced into thick rounds
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
Juice of 1 lemon (about 3 tablespoons)
1/3 cup crumbled feta cheese (optional, omit for vegan)
Chopped fresh parsley, for garnish
Instructions
Preheat oven to 400°F (200°C). On a large baking sheet, toss broccoli florets and red onion slices with olive oil, minced garlic, salt, black pepper, and red pepper flakes (if using). Spread in a single layer and roast for 20-25 minutes, or until tender and slightly charred at the edges.
While vegetables roast, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
In a large bowl, combine roasted vegetables and cooked pasta. Toss gently to combine. Add lemon juice and stir to coat the salad evenly.
If using feta cheese, fold it delicately into the salad. Garnish with fresh parsley and serve warm or chilled.
Notes
For best results, roast the vegetables and cook the pasta simultaneously to save time.
For a vegan version, omit the feta cheese or substitute with vegan feta.
The salad can be made a day in advance and stored in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Lean Chicken
- Method: Roasting & Boiling
- Cuisine: American Italian Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg