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Method :
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Cook the pasta in a large quantity
of salted boiling water according to package directions.
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Don't overcook - if there was ever
a time for al dente pasta, it's now.
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While the pasta is cooking, trim
the broccoli into bite-size florets.
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Peel the carrot and slice it into
thin disks, about 1/8" thick.
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Just before the end of the pasta's
cooking time, add the carrots and broccoli to the cooking water and
return it to a boil.
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Let it cook less than 2 minutes
until the vegetables soften just slightly and the pasta is al dente.
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Dump it into a colander and run
cold water over all.
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Drain well.
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Place the pasta and vegetables in
a large bowl and add dressing.
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Start with about half the bottle
and add more if desired.
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Toss lightly to coat.
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If using olives, slice them and
add to the pasta with the Parmesan cheese.
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You can eat it now or chill for a
couple of hours.
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Store it tightly covered in a
glass or plastic container in the refrigerator.
Serves 4-6
Pasta salad
from supermarket salad bars can be soggy and overdressed - better to
make your own. But you can buy pre-chopped fresh vegetables from a salad
bar. Take one container for harder vegetables such as cauliflower,
broccoli, and squash, so you can quickly blanch them in the pasta water;
take another one for snow peas, mushrooms, and baby corn, which can be
added to the salad directly.
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