Do you hate broccoli? You should try broccolini. It is similar to broccoli but more tender and mild in flavor. It is a hybrid vegetable of a cross between broccoli and Chinese kale. This salad can be served either warm or cold. Use any "tube" shaped pasta: penne, ziti, rigatoni, etc. (I like to use fresh pasta for this recipe.) Printed in our local natural foods' store flyer.
My Private Note
Units: US | Metric
- 1 1/2 lbs shaped pasta (read INTRO)
- 1 lb Broccolini
- 1 (15 ounce) can chickpeas, drained (or equivalent amount of freshly cooked chickpeas)
- 1/4 cup walnut pieces, toasted
- 1Cook the pasta until al dente. Drain and set aside.
- 2Heat up a large pot of salted water to boiling. Place the broccolini stems in the boiling water. Return to boil and cook for 2-3 minutes, just until the stems are crisp-tender.
- 3Drain the broccolini and rinse with cold water to halt the cooking process. Drain well again.
- 4In a large serving bowl combine the broccolini with the cooked pasta. Gently stir in the chickpeas and *walnut pieces.
- 5Whisk together the dressing ingredients in a small non-reactive bowl.
- 6Pour dressing over the broccoli-pasta mixture. Toss gently to coat.
- 7Squeeze the lemon juice over the salad and serve or cover and chill.
- 8*NOTE: If you choose to serve the salad cold, stir in the walnuts just before serving.
Browse Our Top Vegetable Recipes
Nutritional Facts for Pasta-Broccolini Salad
Serving Size: 1 (313 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 930.3
- Calories from Fat 198
- Total Fat 22.1 g
- Saturated Fat 2.9 g
- Cholesterol 0.0 mg
- Sodium 340.9 mg
- Total Carbohydrate 153.3 g
- Dietary Fiber 10.7 g
- Sugars 3.3 g
- Protein 28.7 g
The following items or measurements are not included: