Pasta-Broccolini Salad

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.

• Ready In: 13 mins
• Serves: 4

Ingredients

• Pasta

• 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

• Dressing

• 2  tablespoons  balsamic vinegar
• 1⁄4 cup extra virgin olive oil
• 1  teaspoon Dijon mustard
•  cracked black pepper, to taste
• 1⁄2  lemon, juice of

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.