This is a unique Summer salad tailor made for this current weather. It’s fast, easy, and delicious. I got the recipe years ago from someone who called it ‘Greek Pasta Salad.’ The recipe calls for fresh broccoli, but you can also use frozen broccoli. The other prime ingredients is feta cheese which, in our family, we love.

The dish contains, preferably, round or small pasta such as bow-tie (farfalle),  elbows or wagon-wheel. We did it with radiatore, and it came out great.



 8 ounces small pasta (3 cups)
½ of a large bunch broccoli, stems peeled and cut in chunks, florets cut in bite-sized pieces,  about 3 cups.

½ cup olive oil
2 tablespoons red wine vinegar
1 garlic clove, peeled and minced
Salt and ground black pepper to taste
1 can (16 ounces) chick-peas, rinsed and drained
1 can or jar (6½ ounces) pimentos, drained and cut in thin strips
4 ounces feta cheese, crumbled (1 cup)


  1. Cook pasta according to package directions, adding broccoli 2 to 3 minutes before pasta is done. Drain in a colander, rinsing under cold water.
  2. Whisk dressing ingredients in a large bowl until blended. Add pasta and broccoli, then chick-peas, pimentos and feta cheese. Toss to mix and coat. Serve immediately
    Yield: 4 servings.