Pasta Salad with Ricotta Salata and Broccolini Recipe

Pasta Salad with Ricotta Salata and Broccolini

• Level: Easy
• Yield: Serves 4
• Nutritional Information per Serving (1 of 4 servings): Calories 505, Total Fat 25 g, Saturated Fat 7 g, Carbohydrates 55 g, Dietary Fiber 6 g, Sugar 5 g, Protein 16 g, Cholesterol 24 mg, Sodium 598 mg
• Total Time: 25 min
• Preparation Time: 15 min
• Cooking Time: 10 min

• 2 bundles broccolini
• 1/2 pound cavatappi (twisted) pasta, cooked until al dente
• 1 shallot, finely chopped
• 3 garlic cloves, minced
• 1/3 cup extra-virgin olive oil (about a few glugs)
• 1/3 to 1/2 pound ricotta salata wedge
• 6 fresh thyme sprigs, leaves stripped (approx. 2 tablespoons)
• Coarse salt and freshly ground pepper
• 1/2 pint grape tomatoes, halved

1. Trim and discard the bottom half-inch of the broccolini stalks, then chop into 1-inch pieces. Steam in a small skillet with 1/2 inch boiling water for 3 minutes, covered. Plunge into cold water to stop cooking, drain, and toss with the cooked pasta in a bowl.
2. Return skillet to low heat and saut shallot and garlic in olive oil for 2 minutes. Drizzle the warm infused oil over the pasta-broccolini mix for irresistible flavor.
3. Crumble ricotta salata over top, add thyme leaves, salt, and pepper, then gently toss everything together. Taste and tweak seasonings to perfectionthis is where the magic happens!
4. Scatter halved grape tomatoes on top for a burst of juicy freshness. Serve immediately and watch it disappearyour new go-to summer crowd-pleaser is ready.