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

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Appears in Cook's Illustrated July/August 1998

SERVES6 to 8

TIME50 minutes, plus 20 minutes cooling

WHY THIS RECIPE WORKS

Developing the best pasta salad recipe was tricky: While some acidity was clearly needed to brighten the flavor of the salad, too much caused the pasta to soften and dulled the vegetables, both in flavor and appearance. We liked lemon juice...

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