Food & Drink


Although my website has many recipes, most of my meals in real life are simple “sweep the oven” or “throw it all together” meals. These aren’t recipes, but I like to highlight them occasionally because they can be a great way to remind you of leftovers and can be very helpful for newbies learning how to cook. Although this “Sweep The Kitchen” Pasta Salad may not be very interesting, it is a great example of how quick, easy, and versatile pasta dishes can be.

Despite being sick the last few days, I can still make this easy to stock my fridge for the next week. Make a pasta salad for when you aren’t sure!


This “Sweep the kitchen” salad is open to all ingredients. These are some other ideas for ingredients you can add or swap to make your salad special and delicious.

  • Proteins Diced or Shredded Chicken, Pepperoni, deli meats, hard-boiled eggs, beans (chickpeas and cannellini beans), tempeh
  • Cheese: Parmesan (shredded, grated), blue cheese
  • Vegetables Red peppers, artichoke heart, spinach, finely chopped kale, bell peppers and red onion, as well as cauliflower (fresh or roast)
  • Nuts: pepitas, sunflower seeds, cashews, pine nuts
  • Alternate Dressings: Champagne vinaigrette, balsamic vinaigrette, Caesar (non-creamy variety), Tomato Basil Vinaigrette


This is my favorite reason to make these pasta salads. They keep well in a refrigerator. They don’t wilt even when I add fresh baby spinach. This version of the “Sweep the Kitchen Pasta Salad” has crunchy broccoli and a marinated dressing. It’s simply amazing.


I love to make meals like this “Sweep The Kitchen” Pasta Salad. It’s a great way to use up leftovers. It’s simple, versatile, and not boring.

Prep time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Servings: Up to 6


  • 8 oz. Pasta (any shape) $0.50
  • 1 broccoli crown (approximately 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)


  • Cook the pasta according to the package instructions. Drain the pasta in a colander and rinse it under cool water to reduce the temperature. Drain the pasta well.
  • While the pasta cooks, chop the broccoli and drain the olives. Finally, chop the sun-dried tomatoes roughly.
  • 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 the top and stir until everything is combined and coated in dressing. 
  • After draining the pasta, combine it with the chopped broccoli and sun-dried tomatoes in a large bowl. Mix the Italian Dressing with the pasta and stir to coat. Serve immediately, or refrigerate for up 4-5 days.


This recipe makes approximately 6 cups. You can make 3 meals or 6 side dishes.


Serving Size: 1 Serving Calories: 511.47 Kilocalories: 72.83 G Protein: 16.93 G Fat: 19.43g Sodium: 1029.43mg Fiber: 8 g

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