Veggie Wednesday

I found this in an old Everyday Food magazine. I'm sure it would be great as is, but I know once I got started I'd be changing things. For example, I think cashew halves would be better than the peanuts. Thinly sliced red-pepper would be a great addition, too; and the changeover to non-veggie would be fabulous with grilled chicken added.
Pasta Salad with Broccoli and Peanuts
Serves 4

Coarse salt
1/2 pound whole-wheat fusilli
2 (2 pounds) broccoli
3 tablespoons vegetable oil
1/2 teaspoon red-pepper flakes
1/4 cup rice vinegar
2 tablespoons smooth peanut butter
3 tablespoons soy sauce
1 scallions, thinly sliced crosswise (1 cup)
1/2 cup roasted peanuts, coarsely chopped

In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain, and rinse under cold water; set aside.
Meanwhile, trim 1 inch from the stem end of broccoli stalks. Using a vegetable peeler or paring knife, peel outer layer of stalks; thinly slice crosswise. Separate florets into bite-size pieces.

Heat 1 tablespoon oil in a large skillet over medium.Add pepper flakes, broccoli, and 3/4 cup water; cover and cook until broccoli is crisp-tender, 6 to 8 minutes. Uncover and cook until liquid has evaporated and broccoli is tender, 2 to 4 minutes.
In a large bowl, whisk together remaining 2 tablespoons oil, vinegar, peanut butter, and soy sauce until smooth. Add cooled pasta, broccoli, scallions, and peanuts; toss to combine. Serve immediately, or refrigerate and serve chilled.