Pasta-Broccolini Salad - cooking recipe

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

Preparation

Cook the pasta until al dente. Drain and set aside.
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.
Drain the broccolini and rinse with cold water to halt the cooking process. Drain well again.
In a large serving bowl combine the broccolini with the cooked pasta. Gently stir in the chickpeas and *walnut pieces.
Whisk together the dressing ingredients in a small non-reactive bowl.
Pour dressing over the broccoli-pasta mixture. Toss gently to coat.
Squeeze the lemon juice over the salad and serve or cover and chill.
*NOTE: If you choose to serve the salad cold, stir in the walnuts just before serving.