This budget-friendly meal can be made in advance for an easy lunch or dinner on the go. The broccoli in this dish adds potassium and vitamin C to support heart health.

Yield
4 Servings
Preparation time
20 minutes
Cooking time
20 minutes
Total time
40 minutes
Ingredients
1 Tbsp tomato paste
2 Tbsp red wine vinegar
½ tsp dried basil
¼ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
6 Tbsp olive oil
1 C dry pasta (rotini-shape preferred)
2 C broccoli
½ C red onion, diced small
¼ C sunflower seeds (unsalted, optional)
4 oz feta
Instructions

1. Start with the vinaigrette. Whisk tomato paste, vinegar, dried basil, garlic powder, salt, black pepper. Add olive oil one tbsp at a time until fully incorporated. Set aside.
2. Cook the rotini pasta according to the package directions. Once cooked, drain with a colander. Let cool in a separate bowl.
3. While the pasta is cooking. Cut the broccoli florets off the stems, then roughly chop the
florets into small, bite-sized pieces.
4. Once the pasta has drained, transfer to a large bowl. Add the chopped broccoli, red onion, and sunflower seeds (if using). Crumble feta over the top. Drizzle the vinaigrette into the bowl and gently toss the ingredients until everything is coated with vinaigrette. Serve immediately or refrigerate until ready to eat!

Notes

Per serving: Calories: 570 Kcal Carbohydrates: 55.9g Sugars: 6.2g Protein: 16.5g Saturated Fat: 8g Sodium: 450.3mg

Source

This recipe was adapted from Budgetbytes.com