Pasta Salad with Broccoli and Olives

Name: Pasta Salad with Broccoli and Olives
Yield: Serves 6 to 8
Ingredients: 3 pounds, broccoli (about 2 small bunches), florets cut into bite-size pieces (about 7 cups); 1/4 cup, lemon juice from 2 lemons; 1/2 teaspoon, grated lemon zest; , Table salt; 1 medium clove, garlic, minced or put through garlic press; 1/2 teaspoon, red pepper flakes; 1/2 cup, extra-virgin olive oil; 1 pound, short, bite-size pasta such as fusilli, farfalle, or orecchiette; 20 , large black olives, such as kalamata or other brine-cured variety, pitted and chopped; 15 , fresh basil leaves, shredded

Side Dishes
Vegetables
Pasta
Make Ahead
Vegetarian
Salads

Appears in Cook's Illustrated July/August 1998

This American invention can be delicious--as long as you stick with lemon juice in the vinaigrette and let the vegetables cool before dressing them.

SERVES 6 to 8

TIME 50 minutes, plus 20 minutes cooling

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