Pasta and Broccoli Salad

12 to 14 servings

1 and 1/2 pounds broccoli (about 3 stalks)
1 pound pasta shells
3/4 pound cherry tomatoes, halved

Use about 10 tablespoons of Italian Dressing (or make your own dressing as follows)

2 or 3 cloves garlic peeled and chopped
3 tablespoons wine vinegar
6 tablespoons extra-virgin olive oil
8 anchovy fillets, rinsed and blotted with paper towels
1/2 teaspoon salt
1/2 teaspoon red pepper

Heat a large pot of water to a hard boil. Rinse the broccoli and trim about 2 inches from the bottom of the stems and peel the stems.

Add broccoli to the boiling water and cook for 5 minutes, or until the broccoli is bright green but still crisp. Remove the broccoli from the water, retaining the water. Rinse the broccoli under cold running water and set aside.

Bring the water in the pot to a boil again and add the pasta. Cook pasta per package instructions. Drain the pasta and rinse under cold running water. Drain and place pasta in a very large bowl.

Add the 10 tablespoons of Italian dressing, salt and pepper. Toss to blend and refrigerate up to 1 day.

If you wish to make your own dressing, put the anchovies, vinegar and garlic in a blender and process at high speed until smooth. Add the oil a little at a time and process until it is well blended.

Cut the broccoli into small pieces and add to pasta along with the tomatoes. Pour the dressing over the mixture, add salt and pepper, and toss to blend. Refrigerate up to 1 day.