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Total Time
13mins
Prep 10 mins
Cook 3 mins

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.

Ingredients Nutrition

Directions

  1. Cook the pasta until al dente. Drain and set aside.
  2. Heat 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.
  3. Drain the broccolini and rinse with cold water to halt the cooking process. Drain well again.
  4. In a large serving bowl combine the broccolini with the cooked pasta. Gently stir in the chickpeas and *walnut pieces.
  5. Whisk together the dressing ingredients in a small non-reactive bowl.
  6. Pour dressing over the broccoli-pasta mixture. Toss gently to coat.
  7. Squeeze 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.