Broccoli, Olives and Feta Pasta Salad
An Italian style pasta salad with well seasoned pasta and perfectly cooked broccoli.
rotini or bow-tie works best
olive oil, extra-virgin
3 tablespoons extra-virgin olive oil
drained and chopped
pitted and halved
toasted and chopped
Add 3 teaspoons of salt to 3 quarts of water in a large pot and bring to a boil over high heat.
Add the pasta stir once or twice and cook until al dente, or slightly uncooked to your preference. Drain and return to the pot. Reserve 1 cup coking liquid.
Meanwhile, heat a large skillet over medium heat. Add 2 tablespoons of olive oil, garlic, lemon zest, ½ teaspoon of salt and black pepper. Cook, stirring for about 2 minutes.
Increase the heat to high. Add the broccoli florets and ½ cup of water, cover and cook for 2 minutes, or until the broccoli turns bright green, remove cover and continue cooking until the broccoli is tender-crisp (as desired) and the water has evaporated.
Remove from heat and add the sun-dried tomatoes, olives, walnuts and parsley.
Transfer the broccoli mixture to the pot with the pasta. Toss to combine, then add the remaining olive oil, lemon zest and lemon juice. Toss again to combine.
If the pasta salad seems a bit dry, add some reserved cooking water, a little at a time until it reaches desired consistency.
Serve with crumbled feta.