Pasta Salad with Broccoli and Olives
By America's Test KitchenPublished on May 6, 2013
Time
50 minutes, plus 20 minutes cooling
Yield
Serves 6 to 8
Ingredients
3 pounds broccoli (about 2 small bunches), florets cut into bite-size pieces (about 7 cups)¼ cup lemon juice from 2 lemons½ teaspoon grated lemon zest Table salt 1 medium clove garlic, minced or put through garlic press½ teaspoon red pepper flakes ½ cup extra-virgin olive oil 1 pound short, bite-size pasta such as fusilli, farfalle, or orecchiette20 large black olives, such as kalamata or other brine-cured variety, pitted and chopped15 fresh basil leaves, shredded
Before You Begin
If you prefer, increase the hot red pepper flakes or replace them with a few grindings of black pepper.
Instructions
- Bring 4 quarts water to boil in large pot over high heat. In a separate pot blanch broccoli in boiling salted water until crisp-tender, about 2 minutes; drain and cool to room temperature.
- Meanwhile, whisk lemon juice and zest, 3/4 teaspoon salt, garlic, and red pepper flakes in large bowl; whisk in oil in slow, steady stream until smooth.
- 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. Cool to room temperature, adjust seasonings, and serve. (Can be covered with plastic wrap and refrigerated for 1 day; return to room temperature before serving.)
Time
50 minutes, plus 20 minutes coolingYield
Serves 6 to 8Ingredients
3 pounds broccoli (about 2 small bunches), florets cut into bite-size pieces (about 7 cups)
¼ cup lemon juice from 2 lemons
½ teaspoon grated lemon zest
Table salt
1 medium clove garlic, minced or put through garlic press
½ teaspoon red pepper flakes
½ 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
Ingredients
3 pounds broccoli (about 2 small bunches), florets cut into bite-size pieces (about 7 cups)
¼ cup lemon juice from 2 lemons
½ teaspoon grated lemon zest
Table salt
1 medium clove garlic, minced or put through garlic press
½ teaspoon red pepper flakes
½ 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
Ingredients
3 pounds broccoli (about 2 small bunches), florets cut into bite-size pieces (about 7 cups)
¼ cup lemon juice from 2 lemons
½ teaspoon grated lemon zest
Table salt
1 medium clove garlic, minced or put through garlic press
½ teaspoon red pepper flakes
½ 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
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 for contributing a nice bright flavor that was neither puckery nor sour. When we turned our attention to the vegetables, we discovered that, as we suspected, grilling and roasting added more flavor to most vegetables (broccoli and cauliflower being the exceptions) than blanching.
Before You Begin
If you prefer, increase the hot red pepper flakes or replace them with a few grindings of black pepper.
Instructions
- Bring 4 quarts water to boil in large pot over high heat. In a separate pot blanch broccoli in boiling salted water until crisp-tender, about 2 minutes; drain and cool to room temperature.
- Meanwhile, whisk lemon juice and zest, 3/4 teaspoon salt, garlic, and red pepper flakes in large bowl; whisk in oil in slow, steady stream until smooth.
- 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. Cool to room temperature, adjust seasonings, and serve. (Can be covered with plastic wrap and refrigerated for 1 day; return to room temperature before serving.)
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