Begin by bringing a large pot of salted water to a boil over medium-high heat. Once boiling, add your choice of pasta and cook according to the package instructions until al dente, typically 8-10 minutes. Drain the pasta and let it cool.

In a separate saucepan, bring water to a rapid boil. Blanch the broccoli florets for 2-3 minutes until bright green. Transfer to an ice bath to stop cooking.

In a large mixing bowl, combine the cooled pasta, blanched broccoli, halved cherry tomatoes, and diced red onion. Fold in crumbled feta cheese.

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Adjust seasoning as necessary.

Pour the dressing over the salad ingredients and toss gently. Cover and refrigerate for at least 30 minutes to meld flavors.