Categories: Salad

Ingredients

• 1 (16-ounce) box campanelle or other short pasta
• 1 bunch Broccolini, cut into 1-inch pieces
• 6 tbsp. olive oil
• 3 tbsp. white balsamic vinegar
• 1 small shallot, chopped
• 1 small garlic clove, finely grated
• 2 tsp. Dijon mustard
• 1 pt. cherry tomatoes, halved or quartered if large
• 3/4 c. smoked almonds, coarsely chopped
• 1/2 c. Fresh basil leaves, torn

Directions

1. Cook pasta in boiling salted water according to package directions, adding Broccolini during last minute of cooking. Drain.
2. Meanwhile, whisk together oil, vinegar, shallot, garlic, and Dijon in a bowl. Season with salt and pepper.
3. Add pasta mixture, cherry tomatoes, almonds, and basil to vinaigrette; stir to combine. Season with salt and pepper. Chill until ready to serve, up to 1 day.

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