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BROCCOLI, BASIL AND PASTA SALAD
What started as a clean-out-the-fridge salad turned out to be a delicious keeper. Serves 4; can be doubled.

1/2 lb low-carb pasta (rotini or penne or linguine or spaghetti)
2 cups broccoli florets
6 large basil leaves
12 black olives, roughly chopped
1/2 lb feta or bleu cheese, crumbled
2 Tbsp chopped walnuts or toasted pine nuts (optional)
1/4 cup extra-virgin olive oil
2 Tbsp freshly squeezed lemon juice
1/2 tsp Dijon-style mustard
1 clove garlic, minced
Large pinch of kosher salt, or more to taste
Small pinch of fresh ground black pepper, to taste

Cook the pasta according to the package directions; drain, rinse under cool water, drain again, and place in a large mixing bowl.

Bring a pot of water to the boil. Place ice cubes and cold water in a bowl on the counter top. When the water in the pot comes to a boil, blanch the broccoli florets for 2 minutes. Remove with a slotted spoon into the bowl of ice water. (This will set the color.) Drain, and add to the pasta.

Roughly chop the basil leaves and add to the pasta, along with the olives, cheese and nuts.

In a jar with a tight-fitting lid, combine oil, lemon juice, mustard, garlic, salt and pepper. Shake to combine. Taste, adjust seasonings, and add dressing to the pasta ingredients. Toss to coat everything with the dressing, and serve.

BROCCOLI, BASIL AND PASTA SALAD
What started as a clean-out-the-fridge salad turned out to be a delicious keeper. Serves 4; can be doubled.

1/2 lb low-carb pasta (rotini or penne or linguine or spaghetti)
2 cups broccoli florets
6 large basil leaves
12 black olives, roughly chopped
1/2 lb feta or bleu cheese, crumbled
2 Tbsp chopped walnuts or toasted pine nuts (optional)
1/4 cup extra-virgin olive oil
2 Tbsp freshly squeezed lemon juice
1/2 tsp Dijon-style mustard
1 clove garlic, minced
Large pinch of kosher salt, or more to taste
Small pinch of fresh ground black pepper, to taste

Cook the pasta according to the package directions; drain, rinse under cool water, drain again, and place in a large mixing bowl.

Bring a pot of water to the boil. Place ice cubes and cold water in a bowl on the counter top. When the water in the pot comes to a boil, blanch the broccoli florets for 2 minutes. Remove with a slotted spoon into the bowl of ice water. (This will set the color.) Drain, and add to the pasta.

Roughly chop the basil leaves and add to the pasta, along with the olives, cheese and nuts.

In a jar with a tight-fitting lid, combine oil, lemon juice, mustard, garlic, salt and pepper. Shake to combine. Taste, adjust seasonings, and add dressing to the pasta ingredients. Toss to coat everything with the dressing, and serve.