Greek Piccolini Salad Recipe with Broccoli and Capers

Quick & Healthy Mediterranean Summer Pasta Dish

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Piccolini pasta is a small variation of regular pasta sizes manufactured by Barilla. We prefer penne, but you can also use ziti or fusilli in their miniature forms instead. If your ingredients are prepared in advance, this warm Greek salad recipe should only take about 10 minutes or so to prepare. And for an added bonus: it's also accommodating to vegetarian and lactose-free diets.


  • 1 lb. Piccolini pasta
  • 1 bunch fresh broccoli florets, broken into small pieces
  • 2/3 C Greek olives, pitted and sliced
  • 1/4 C capers, drained
  • 3/4 C olive oil
  • 3/4 C lemon juice
  • 2 garlic cloves, minced or grated
  • 1 tsp. dried oregano
  • Salt and pepper to taste


Fill large pot with cold water, making sure you have enough room for both the pasta and the broccoli florets. Bring to a boil and add pasta only. Cook for 6 minutes, then add the florets and cook for 1 minute longer, until the pasta is tender and the broccoli is just blanched. Drain well.

In a large salad bowl, add the remaining ingredients and whisk until blended well and slightly thickened. Add the drained pasta and broccoli into the big bowl with the oil mixture, and toss to coat evenly. Taste and add salt and freshly ground pepper to taste. May be served warm or at room temperature.


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