Ingredients

• 2 cups dry gluten free pasta (rotini)

• 8 oz broccoli florets, chopped

• 1/2 cup chickpeas, rinsed and drained

• 1/2 cup diced green bell pepper

• 1 cup sliced cherry tomatoes

• 1/2 cup sliced Kalamata olives

• 1/4 cup diced red onion

• 1/2 cup diced cucumber

• 1/2 cup feta cheese

• 1/4 cup fresh dill, chopped

Dressing

• 1/2 cup olive oil

• 3 tablespoons red wine vinegar

• 1 tablespoon lemon juice

• 2 teaspoons honey

• 1 teaspoon dijon mustard

• 1 teaspoon dried oregano

• 2 cloves garlic, finely minced or pressed

• 1/2 teaspoon salt, plus more to taste

• 1/4 teaspoon black pepper, plus more to taste

Method

1. Cook the dry pasta according to the package instructions. Once al dente, drain and rinse the pasta with cold water.

2. Add the pasta, broccoli florets, chickpeas, green bell pepper, cherry tomatoes, olives, red onion, cucumber, feta cheese, and fresh dill to a large mixing bowl.

3. Next, make the dressing. Add all of the dressing ingredients to a high powered blender or food processor and blend until well combined.

4. Pour the dressing over the salad and stir until well combined.

5. Serve immediately or cover and refrigerate until ready to serve.

https://allthehealthythings.com/greek-broccoli-pasta-salad/