"Sweep the Kitchen" Pasta Salad

4.86 from 7 votes

"Sweep the Kitchen" Pasta Salad

Throw together meals like this "Sweep the Kitchen" Pasta Salad are my favorite way to use up leftovers in the kitchen. Easy, versatile, and never boring!

Prep Time10

Cook Time10

Total Time20

Course: Lunch, Salad

Cuisine: American

Total Cost: $5.45 recipe / $1.82 serving

Servings: to 6 servings

Calories: 511.47kcal

Author: Beth Moncel

Ingredients

8 oz. pasta (any shape) $0.50
1 broccoli crown (about 1/2 lb.) $0.91
2.25 oz. can sliced olives $1.50
1/4 cup sun dried tomatoes $1.07
2 oz. crumbled feta $1.00
1/3 cup Italian Dressing $0.47

Instructions

Cook the pasta according to the package directions, drain in a colander, then rinse briefly under cool water to bring the temperature down. Let the pasta drain well.
While the pasta is cooking, finely chop the broccoli, drain the olives, and roughly chop the sun dried tomatoes.
Once the pasta is well drained, add it to a large bowl along with the chopped broccoli, drained olives, chopped sun dried tomatoes, and crumbled feta. Pour the Italian dressing over top and stir until everything is combined and coated in dressing. Serve immediately or refrigerate for up to 4-5 days.

See how we calculate recipe costs here.

Notes

This recipe makes about 6 cups. 3 meal-sized portions or 6 side dish sized portions.

Nutrition

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