6 Tbsps olive oil
6 large garlic cloves
12 oz Creamette® Radiatore
3 cups broccoli florets
3 Tbsps white wine vinegar
2 Tbsps shallot, minced
2 Tbsps water
1 each roasted red pepper, chopped
1 cup pitted ripe olives
  salt and ground black pepper, to taste

Cooking Directions:

1.  Preheat oven to 350º F. 

2.  In small baking dish, toss garlic cloves with 2 tablespoon oil, bake uncovered 20 minutes. Remove garlic. Set aside to cool.

3.  Meanwhile, prepare pasta according to package directions adding broccoli to water during last 2 minutes of cooking; drain. Rinse with cold water to cool quickly; drain well.

4.  In food processor or blender, process vinegar, shallots, water and roasted garlic (skins removed) until smooth. While processor is running, slowly add remaining oil.

5.  In large bowl, toss cooled pasta and broccoli, roasted red peppers, dressing, olives and salt and pepper to taste. Cover, refrigerate 2 hours.