Broccoli and Feta Pasta Salad - 1980

Serves 4

1 pound tri-color pasta 4 tablespoons extra-virgin olive oil, divided 1 medium head broccoli, chopped into 1/2-inch florets 8 ounces feta cheese 1 cup pitted Kalamata olives, roughly chopped 1 tablespoon red wine vinegar Flaky salt and freshly-ground black pepper

Cook the pasta according to package directions in a generous quantity of boiling, well-salted water. Drain and return to the pan or a large bowl and toss until coated with 1 tablespoon olive oil.

Heat 1 tablespoon olive oil in a deep sauté pan over medium heat. Add the broccoli and cook until crisp-tender — about 5 to 7 minutes. Toss the broccoli with the cooked pasta.

Crumble the feta cheese into the pasta, and stir in the olives as well. Whisk together the remaining 2 tablespoons olive oil and vinegar and toss with the pasta. Season generously with salt and pepper. Refrigerate overnight, or until serving. Source and photo: Kitchn

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