Broccoli Pasta Salad with Red Onion and Feta – A Bowl of Fresh Love from My Cretan Kitchen
The Story & Intro
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.
Today I want to talk to you about one of those recipes that always saves me on busy days, warm afternoons, and family gatherings: Broccoli Pasta Salad with Red Onion and Feta. I remember the first time I made this broccoli pasta salad with red onion and feta. It was a hot afternoon in Crete, the windows were open, and the sea breeze carried the smell of oregano from my neighbor’s yard. I needed something fresh, filling, and quick. I looked at what I had: broccoli, pasta, red onion, and a block of feta waiting patiently in the fridge.
This broccoli pasta salad with red onion and feta quickly became one of those dishes everyone asks for again and again. I make it for lunches, picnics, family tables, and sometimes late at night when I want something comforting but light. I love how this broccoli pasta salad with red onion and feta feels alive, crunchy, creamy, and bright all at once. Every bite reminds me that simple food can still feel special.
Why I Love Making This Recipe
I love this recipe because it never asks too much of me. I don’t need fancy tools or complicated steps. I can make this broccoli pasta salad with red onion and feta while talking to my daughter, answering messages, or sipping my coffee. It forgives small mistakes, and it always tastes better after it rests a little.
I also love how flexible it is. Some days I add olives, some days I don’t. Sometimes I use whole wheat pasta, sometimes whatever is left in the cupboard. The broccoli stays fresh and crisp, the red onion brings a little bite, and the feta melts softly into the dressing. This salad reminds me of how Greek cooking really works: we use what we have, we respect the ingredients, and we cook with heart.
Ingredients & Little Kitchen Secrets
For this recipe, I always choose fresh broccoli with tight green florets. I cut them small so they mix well with the pasta and don’t overpower each bite. I blanch the broccoli very quickly because I want it bright and crunchy, never sad and soft.
The red onion matters more than people think. I slice it thin and soak it briefly in cold water. My grandmother taught me this trick to soften the sharpness while keeping the flavor.
The feta should be real Greek feta if you can find it. I prefer sheep’s milk feta because it tastes richer and creamier. I never crumble it too finely. I like small chunks that surprise you while eating.
For the dressing, I keep things honest: good olive oil, lemon juice, salt, pepper, and a little dried oregano. That’s all this broccoli pasta salad with red onion and feta really needs.
How I Make It, Step by Step
I start by boiling water with a generous pinch of salt. I cook the pasta until just tender, never too soft. While the pasta cooks, I prepare everything else so the process feels calm.
I blanch the broccoli florets for about two minutes, then immediately move them to cold water. This keeps the color bright and the texture crisp. I drain them well and let them breathe.
I slice the red onion thin and soak it in cold water for ten minutes. Then I drain it and pat it dry. This step changes everything, and I never skip it.
I whisk olive oil, lemon juice, salt, pepper, and oregano in a small bowl. I taste it and adjust because my hands know when it’s right.
I combine the pasta, broccoli, red onion, and feta gently. I pour the dressing over and toss slowly, always with care. I let the salad rest for at least fifteen minutes so the flavors can get to know each other.
How I Serve It at Home
At home, I serve this broccoli pasta salad with red onion and feta slightly chilled or at room temperature. I love it next to grilled chicken, fish, or just with warm bread and olives. Sometimes I pack it for the beach, and sometimes I eat it straight from the bowl while standing in the kitchen.
It’s a dish that doesn’t ask for perfection. It fits into real life.
Storage, Reheating & Make-Ahead Tips
I store leftovers in an airtight container in the fridge for up to three days. The flavors deepen overnight, and I think it tastes even better the next day. I never reheat it. I just let it sit out for ten minutes before eating so the olive oil softens again.
If I make it ahead, I keep the feta separate and mix it in just before serving for the best texture.
100-Word Short Version
This broccoli pasta salad with red onion and feta is fresh, simple, and comforting. I combine tender pasta with crisp broccoli, softened red onion, and creamy feta, then dress it with olive oil and lemon. It’s quick to make, easy to adapt, and perfect for lunches, picnics, or family dinners. The flavors improve as it rests, making it ideal for make-ahead meals. This salad brings balance, brightness, and a little Greek sunshine to the table every time.
🧾 Recipe Card Section
⏱️ Time
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
🛒 Ingredients
- 300 g short pasta
- 1 large broccoli head, cut into florets
- 1 small red onion, thinly sliced
- 150 g feta cheese, cubed
- 5 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 1 teaspoon dried oregano
- Salt and black pepper to taste
👩🍳 Instructions
- Cook pasta in salted water until al dente, then drain and cool.
- Blanch broccoli for 2 minutes, then cool in cold water and drain.
- Soak red onion slices in cold water for 10 minutes, then drain.
- Whisk olive oil, lemon juice, oregano, salt, and pepper.
- Combine pasta, broccoli, onion, and feta.
- Pour dressing over and toss gently.
- Rest for 15 minutes before serving.
📝 Notes
Use high-quality olive oil and real Greek feta for best flavor.
🍽️ Nutrition
Fresh vegetables, healthy fats, protein from feta, balanced and satisfying 💚
Print
Broccoli Pasta Salad with Red Onion and Feta
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This broccoli pasta salad with red onion and feta is a fresh, vibrant dish made with tender pasta, crisp broccoli, creamy feta, and a bright lemon olive oil dressing. It’s easy to prepare, perfect for make-ahead meals, and full of Mediterranean flavor.
Ingredients
- 300 g short pasta
- 1 large broccoli head, cut into florets
- 1 small red onion, thinly sliced
- 150 g feta cheese, cubed
- 5 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Cook pasta in well-salted water until al dente. Drain and let cool.
- Blanch broccoli florets for 2 minutes, then transfer to cold water and drain.
- Soak sliced red onion in cold water for 10 minutes, then drain well.
- Whisk olive oil, lemon juice, oregano, salt, and pepper in a bowl.
- Combine pasta, broccoli, onion, and feta in a large bowl.
- Pour dressing over salad and toss gently.
- Let rest for 15 minutes before serving.
Notes
For best flavor, use real Greek feta and good-quality olive oil. Store leftovers in the fridge for up to 3 days. Add olives or cherry tomatoes if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 13 g
- Cholesterol: 25 mg
Conclusion
This broccoli pasta salad with red onion and feta feels like home to me. It reminds me that food doesn’t need to be complicated to be meaningful. I make it with love, I share it with joy, and I hope it brings warmth to your table too.
