Broccolini Pasta Salad

Ingredients

• 1/2 Pound Rigatoni  Pasta
• 1/2 Medium Bunch Of Broccolini (Cut Into 1-Inch Pieces)
• 1 Cups Cherry Tomatoes (Halved)
• 3/8 Cup Smoked Almonds (Diced)
• 1/4 Cup Fresh Basil Leaves (Julienned)



White Balsamic Vinaigrette

• 11/64 Cup Extra Virgin Olive Oil
• 1 1/2 Tablespoons White Balsamic Vinegar
• 1/2 Small Shallot (Minced)
• 1 1/2 Cloves Garlic (Minced)
• 1 Teaspoons Dijon Mustard
• 1/2 Teaspoon Salt & Pepper ((To Taste))

Directions

1. Cook the pasta until al dente and in the last minute of cooking blanch the broccolini. Drain and rinse under cold water.
2. Combine the oil with minced shallot, Dijon mustard, vinegar, salt, pepper, and garlic in a small bowl and whisk until well incorporated.
3. Combine the pasta, broccoli, tomatoes, and smoked almonds in a large bowl. Drizzle with the prepared dressing and toss to combine. Garnish with the julineeded basil, and toss again. Chill for at least 2 hours before serving.