Broccoli Pasta Salad
This broccoli pasta salad is full of Italian flavors and is delicious warm or cold. Perfect for summer picnics or potlucks. 
rotini or farfalle pasta
1
(8 ounce) package
broccoli florets, cut into bite-size pieces
1
(12 ounce) bag
olive oil
¼
cup
minced garlic
4
teaspoons
red pepper flakes
½
teaspoon
finely shredded Romano cheese
½
cup
finely chopped fresh flat-leaf parsley
2
tablespoons
ground black pepper
¼
teaspoon
salt to taste
 Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 11 minutes; drain and return to pot.
  While the pasta cooks, place a steamer insert into a saucepan and fill with water, just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
  Heat olive oil in a small saucepan over medium heat; cook and stir garlic and red pepper flakes until garlic is fragrant, 1 to 3 minutes. Add garlic mixture and broccoli to pasta; gently toss to coat.
  Add cheese, parsley, black pepper, and salt; toss to combine.
