PASTA SALAD WITH BROCCOLI AND OLIVES

3 pounds broccoli florets (about 2 small bunches), cut into bite-size pieces (about 7 cups)
FOR THE DRESSING:
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
FOR THE SALAD:
1 pound uncooked 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

Bring 4 quarts water to a 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, garlic, red pepper flakes and salt to taste in large bowl. Whisk in oil in slow, steady stream until smooth. Set aside.

Add pasta and 1 tablespoon salt to boiling water. Cook until pasta is al dente, 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.)

Makes 8 servings
Source: Cook's Illustrated