Chicken Broccolini Pasta Salad with Balsamic Vinaigrette
This dish is great served hot or cold. Make extra for picnicking! Omit walnuts to make nut-free, omit chicken to make vegetarian.
½ pound of gluten-free rigatoni or penne pasta
½ tablespoon extra virgin olive oil
1 ½ pound of broccolini, washed
¼ cup of walnut pieces (omit to make nut-free)
2 cups cooked chicken, chopped
½ fresh lemon
2 tablespoon balsamic vinegar
¼ cup extra virgin olive oil, plus 3 tablespoons
2 teaspoon Dijon mustard (Check label for allergens)
Salt and pepper, to taste
Cook the gluten-free pasta according to the package directions, making sure you do not overcook. When done, drain well, place back into pot and gently toss with a ½ tablespoon of olive oil. Set aside.
While the pasta is cooking, prepare the Balsamic Vinaigrette by whisking together all ingredients in a small bowl, set aside.
Boil a large pot of water.
Trim and discard the bottom of the broccolini stems (about ½” to 1”) and coarsely chop the remaining broccolini. Once all the broccolini is prepared, place into the boiling water. Return to a boil, and cook for another 2 minutes or until the stems are tender, but crisp. Drain and rinse with cold water to stop the cooking. Drain well and add to the pasta. Gently toss in the chopped walnuts and the cooked diced chicken.
Whisk the Vinaigrette to combine, and pour evenly over the pasta mixture. Toss gently to coat. Squeeze the juice of the 1/2 lemon over the top and season with salt and pepper, to taste.
Serve hot or cold.