Bring a large pot of water to a rolling boil. Carefully add the broccoli florets and blanch them for 2–3 minutes until bright green and tender-crisp. Transfer to ice water to stop cooking.

In the same pot, add gluten-free pasta and cook according to package instructions (8–10 minutes). Drain and rinse under cold water to cool.

Combine the cooled pasta and blanched broccoli in a large mixing bowl. Crumble in feta cheese. Add lemon juice, olive oil, and dill. Stir gently to mix.

Season with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving.