Broccoli Pasta Salad With Pecorino and Mint

Step 1

Bring a large pot of water (use your largest pot, you’ll add the pasta and the broccoli to it) to a boil and salt generously. Add the pasta and cook for 1 minute less than package directions. Add the broccoli florets to the boiling water with the pasta and cook 1-2 minutes more, until the pasta is al dente and the broccoli is bright green and a little bit crisp (the broccoli will continue to cook as it sits in the dressing). Drain the pasta and broccoli and return it to the pot.

Step 2

Add the red wine vinegar, lemon juice, olive oil, and garlic clove to the pot. Season to taste with salt and pepper. Add more red wine vinegar if you’d like it a little punchier, more olive oil if you’d like it to be richer.

Step 3

If serving right away, stir in the almonds, mint, and Pecorino. If bringing to a party or serving later, store, covered, in the refrigerator until ready to use. Add the almonds, mint, and Pecorino (and a splash more oil and vinegar) just before serving.