Pasta Salad With Broccoli And Olives

Submitted by: admin on April 2, 2020

Serves 6 To 8

Ingredients

3 pounds broccoli (2 medium bunches), florets cut into bite-size pieces (7 cups)
1⁄2 teaspoon grated lemon zest plus 1⁄4 cup juice (2 lemons)
Salt
1 garlic clove, minced
1⁄2 teaspoon red pepper flakes
1⁄2 cup extra-virgin olive oil
1 pound bite-size pasta such as fusilli, farfalle, or orecchiette
1⁄2 cup kalamata olives or other brine-cured variety, pitted and chopped
1⁄2 cup chopped fresh basil

Instructions

  1. Bring 4 quarts water to boil in large pot over high heat. In separate pot blanch broccoli in boiling salted water until crisp-tender, about 2 minutes; drain and let cool to room temperature.
  2. Meanwhile, whisk lemon juice and zest, 3⁄4 teaspoon salt, garlic, and pepper flakes in large bowl; whisk in oil in slow, steady stream until smooth.
  3. Add pasta and 1 tablespoon salt to boiling water. Cook until pasta is al dente and drain. Whisk dressing again to blend; add hot pasta, cooled broccoli, olives, and basil; toss to mix thoroughly. Let cool to room temperature, adjust seasonings, and serve. (Pasta salad can be refrigerated for up to 1 day; return to room temperature before serving.)

If you prefer a spicier salad, increase the red pepper flakes.

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