Bring a large pot of salted water to a rolling boil. Add your pasta and cook until al dente, typically 8-10 minutes.

During the last 3 minutes of cooking, add the broccoli florets to the pot.

Carefully drain the pasta and broccoli in a colander, then rinse under cold water.

Spread the drained pasta and broccoli onto a clean kitchen towel to absorb excess water.

In a medium bowl, whisk together the dressing ingredients until combined.

In a large mixing bowl, combine the cooled pasta, blanched broccoli, red onion, sun-dried tomatoes, olives, and feta.

Pour the dressing over the salad and toss to coat evenly.

If using pine nuts, sprinkle them on top.

Cover and refrigerate for at least 30 minutes before serving.