1 lb. broccoli or broccolini (raab)
2 tbsp. freshly squeezed lemon juice
2 tbsp. balsamic or red wine vinegar
3 cloves garlic, finely minced
1 shallot, minced
1/2 cup baby carrots
1/4-1/2 tsp. lemon zest, grated
1/4 tsp. red hot pepper flakes
1/3 cup extra virgin olive oil
1 lb. cooked pasta such as fusilli, radiatorre, etc. (tricolor preferred)
1 dozen oil cured black olives, pitted and chopped
1/4 tsp. oregano
1/2 tsp. basil or 10 leaves fresh, chopped
1 tbsp. fresh parsley, chopped
sea salt and pepper, to taste

Combine lemon juice and wine vinegar in a small bowl; add garlic and shallot. Marinate for 15 minutes. Whisk oil into vinegar to make a vinaigrette. Taste and adjust seasonings.

Remove tough lower stems from broccoli.

Steam the broccoli until it becomes a bright green in color (not olive colored). When just barely fork tender, dip in ice water for 30 seconds and remove to colander to drain. Broccoli should be firm, not mushy. Steam the carrots until tender but firm. Finely chop the vegetables. (Other vegetables can be added, if desired.)

In a large serving bowl, toss all ingredients gently until well combined.

Serve at room temperature or chilled during warmer weather.

Variations: You can buy dehydrated mixed vegetables; these can be used to add festive colors and nutrition to this salad. Mrs. Dash Garlic flavored seasoning can be sprinkled over the salad for extra flavor. Sometimes we crumble crisp bacon over the top or slivers of prosciutto or salami, paper thin.

Submitted by: CM