Begin by boiling a large pot of salted water over high heat. Add pasta and cook according to package instructions, about 8-10 minutes, until al dente. Drain and rinse under cold water.

While the pasta is cooling, bring a small pot of water to a boil and add broccoli. Blanch for 2-3 minutes until bright green. Transfer to an ice bath to stop cooking.

In a large mixing bowl, combine the cooled pasta, blanched broccoli, and any additional ingredients, then toss gently to mix.

In a separate bowl, whisk together olive oil, vinegar, salt, and pepper to create the dressing.

Pour dressing over the salad and toss to coat evenly. Adjust seasoning to taste.

For best flavor, cover salad and refrigerate for at least 30 minutes before serving. Add toppings just before serving.