- 1/3 pound rigatoni pasta
- 2 tablespoons olive oil
- 3 cups chopped broccoli
- 1 yellow bell pepper, chopped
- 1 lime, juiced
- 1 tablespoon thyme
- 1 cup blueberries, or to taste
- 1/2 cup feta cheese, or to taste
- salt to taste
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.
- Pour olive oil in to a bowl; add pasta. Toss until combined. Add broccoli, yellow pepper, lime juice, and thyme; toss until combined. Refrigerate until serving. Top with blueberries and feta cheese; season with salt.