Broccoli Rabe Pasta Salad With Meyer Lemon Vinaigrette

This post is part of our Summer Sides series for the month of July from Jill of a Better Happier St. Sebastian.

Meyer Lemon Vinaigrette
2 Meyer lemons, juiced
3 tablespoons walnut oil
¼ tablespoon agave
1 shallot, minced
salt and cracked black pepper, to taste

Broccoli Rabe Pasta Salad
serves 4-6

4 cups whole wheat penne, cooked
about 3 cups broccoli rabe, roughly chopped
salt and cracked black pepper
¼ cup feta cheese, plus more for sprinkling on top

Coat a medium frying pan with olive oil and saute the broccoli rabe over medium heat until wilted, sprinkling with salt and pepper to taste. Remove from heat and let cool completely before mixing with cooked penne. Toss the pasta, broccoli rabe, Meyer lemon vinaigrette and ¼ cup feta cheese until combined. Refrigerate for one hour. Sprinkle extra feta on top and serve. Enjoy!

For more of Jill’s recipes visit her blog a Better Happier St. Sebastian.

More healthy recipes from the BLDG 25 Blog.