Pasta-Broccolini Salad

• 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

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.

pasta, pasta, broccolini, chickpeas, walnut, dressing, balsamic vinegar, extra virgin olive oil, mustard, cracked black pepper, lemon

Taken from www.food.com/recipe/pasta-broccolini-salad-217356 (may not work)