How to Make It
Bring a large stockpot of water to a boil over high. Add broccoli, and cook until bright green and tender, about 5 minutes. Using a slotted spoon, transfer broccoli to an ice bath; reserve cooking water in stockpot. Let broccoli stand in ice bath until cold, about 5 minutes. Drain well.
Bring cooking water back to a boil over high. Add pasta; cook according to package directions, omitting salt and fat. Drain well. Cool 10 minutes.
Stir together oil, vinegar, salt, and pepper in a large bowl until emulsified. Add cooled pasta, broccoli, feta, olives, and parsley; toss to coat. Serve immediately, at room temperature, or cold.