Recipe: Pasta Salad with Vinaigrette

PASTA SALAD WITH VINAIGRETTE

"Broccoli and olives are used in this basic pasta salad. If you prefer, increase the hot red pepper flakes or replace them with a few grindings of black pepper."

3 pounds broccoli (about 2 small bunches), florets cut into bite-size pieces
1/2 teaspoon grated lemon zest
1/4 cup lemon juice
Salt
1 medium garlic clove, minced
1/2 teaspoon hot red pepper flakes
1/2 cup extra-virgin olive oil
1 pound short, bite-size pasta, such as fusilli, farfalle, or orecchiette, uncooked
20 large black olives, such as Kalamata or other brine-cured variety, pitted and chopped
15 large fresh basil leaves, shredded

Bring 4 quarts of water to a boil in a large pot. Cook the broccoli until crisp-tender, about 2 minutes. Remove with a slotted spoon and set aside to cool for 20 minutes. Don't drain the water.

Whisk the lemon zest and juice, 3/4 teaspoon salt, garlic, and red pepper flakes in a large bowl; whisk in the oil in a slow, steady stream until smooth.

Add 1 tablespoon salt and the pasta to the boiling water. Cook until the pasta is al dente and drain.

Whisk the dressing again to blend; add the hot pasta, cooled broccoli, olives, and basil; toss to mix thoroughly. Cool to room temperature, adjust the seasonings, and serve. (Can be covered with plastic wrap and refrigerated for 1 day; return to room temperature before serving.)

Serves 6 to 8
From the Hardcover edition.
Excerpted from The Complete Book of Pasta and Noodles by the Editors of Cook's Illustrated Magazine
Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.