Roasted Broccoli Pasta Salad

Wow.  Yum.  Roasted Broccoli Pasta Salad with Tomatoes, Peas, Dill, and Feta in a Lemony Vinaigrette.

So, Haley has really been coming into her own when it comes to cooking. We were discussing this dish and what we would do with it – and I was pretty set on blanching the broccoli.  She decided that she really wanted to roast the broccoli and since she was doing all the heavy lifting, I decided to let her make the decision.  I have to say – she was right.  The slightly crispy, brown broccoli really made this dish sing.  This is lick your bowl, delicious!

• 2 pounds corkscrew pasta
• 2 heads broccoli
• 4 tablespoons Dijon mustard
• 5 garlic clove, minced
• juice of 1 lemon
• 1/2 c. olive oil divided
• salt and freshly ground black pepper to taste
• 2 pints cherry tomatoes, halved
• 1 bunch chopped dill
• 2 cup frozen peas, defrosted
• 8 ounces crumbled feta cheese

Preheat oven to 375.  Cut florets from broccoli – peel the stalks and slice into coins.  Line a sheet pan with foil.  Add broccoli, garlic and a big glub of olive oil, toss gently to combine and roast for 20 minutes, or until the broccoli starts to brown at the edges, remove from oven and set aside.

Meanwhile, put up a pot of liberally salted water to boil.  Cook pasta according to package directions, drain, cool with cold water and set aside.

In a large container with a cover, combine the broccoli, tomatoes, peas, dill, pasta, and feta cheese.

In a bowl, whisk the rest of the olive oil, lemon juice, mustard, salt and pepper.  Pour over the pasta and vegetables, toss gently to combine.

Plate. Yum.  Eat.