Which of the following categories best describes this recipe:
Vegetable Dishes

Estimated time:
30-40 minutes

Number of servings:
20

Ingredients: (Hit your return key to start a new line)
6 large cloves garlic, minced or pressed

1 1/2 cups oil

6 cups elbow macaroni (or other small pasta, Dry Measure)

3 10-oz. pkg. frozen chopped broccoli, thawed and drained (or use 2 lb. bag)

1 qt. of cherry tomatoes, halved

2 tsp. salt (or to taste)

pepper to taste

Directions:
Simmer the pasta in boiling water (in a Big pot) until tender. While it's simmering, cut the cherry tomatoes and prepare the garlic. Thaw the broccoli by placing it into a colander and pouring hot water over it. (You might use some of the water from the pasta cookpot, when the pasta's done.)

In a small saucepan over low heat, cook garlic in oil for about 10 minutes or until lightly browned (it can change from light to not-so-light in a nanosecond, so watch it closely). Drain the pasta, rinse with cold water; drain again.

In a large bowl, combine macaroni, broccoli, and tomatoes. Pour garlic oil over all. Season with salt and pepper. Toss well. Cover and chill.

Other suggestions and comments:
Cheese chunks or pepperoni bits would be tasty additions for home, and for indoor potlucks, but what I like best about this particular humble pasta salad is:

It's fast, inexpensive, and it won't get funky as easily as mayo-based thangs containing eggs and meat products. (Naturally, that does Not mean it should sit for hours in heat, as fly bait.)

After the picnic, leftovers can be tossed without hesitation. There probably won't be lots o' leftovers if you make it pretty; it seems to disappear fastest if the serving bowl is lined prettily with green leafy lettuce, and there are lots of tomatoes on the topside. Stir the salad a bit prior to serving, to re-distribute the garlic oil evenly.

Don't even think about substituting garlic powder or bottled garlic products for the fresh in this particular recipe. Coarse-ground pepper perks up the flavor. Olive oil is a good choice for oil, but I made it for years with ordinary salad oil. I also tend to choose tomatoes with an eye toward ripeness and price; if cherry tomatoes are outrageous, it may be some other type, chopped.

This recipe makes a huge potful! Generally, I have enough to take a huge bowl to picnic or potluck, and still save a bowl of it for the family in the fridge for later.
To make a batch 1/3 this amount, use 2 cloves garlic, 1/2 cup oil, 2 cups pasta, 10 oz. broccoli, l cup of tomatoes, and about 3/4 tsp. salt.