Broccoli Pasta Salad

This easy to make Broccoli Pasta Salad features piccolini pasta and Greek olives in a homemade dressing of olive oil and garlic for a taste of the Mediterranean.Great as a light lunch on its own or a flavorful alternative to the usual side salads at cookouts and pot luck dinners.


  • 1 lb. piccolini (tiny penne) pasta
  • 1 bunch fresh broccoli florets, broken into small pieces
  • 2/3 cup Greek olives, pitted and sliced
  • 1/4 cup capers, drained
  • 3/4 cup olive oil
  • 3/4 cup lemon juice
  • 2 garlic cloves, minced or grated
  • 1 tsp dried oregano


Bring water to a boil in a pot large enough to accommodate the pasta and broccoli combined.

Add pasta to the boiling water and cook for 6 minutes.

Add the broccoli florets and cook 1 minute longer. The pasta should be tender and broccoli blanched.

Drain well and set aside.

In a large bowl, combine Greek olives, capers, olive oil, lemon juice, garlic and oregano. Whisk together until blended well and slightly thickened.

Pour in the drained pasta and broccoli.

Toss well to coat. Add salt and pepper to taste.

Serve warm or at room temperature.


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