This broccoli pasta salad is full of Italian flavors and is delicious warm or cold. Perfect for summer picnics or potlucks.
Ingredients
- rotini or farfalle pasta: 1 pack (8 ounce pack)
- bag broccoli florets: 1 piece (12 ounce, cut into bite-size pieces)
- olive oil: 0.25 cup
- garlic: 4 tsp (minced)
- red pepper flakes: 0.5 tsp
- Romano cheese: 0.5 cup (finely shredded)
- fresh flat-leaf parsley: 2 Tbsp (finely chopped)
- ground black pepper: 0.25 tsp
- salt: (to taste)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 11 minutes; drain and return to pot.
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While the pasta cooks, place a steamer insert into a saucepan and fill with water, just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
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Heat olive oil in a small saucepan over medium heat; cook and stir garlic and red pepper flakes until garlic is fragrant, 1 to 3 minutes. Add garlic mixture and broccoli to pasta; gently toss to coat.
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Add cheese, parsley, black pepper, and salt; toss to combine.
