Recipe courtesy of Nancy Fuller
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Total:
35 min
Active:
35 min
Yield:
10 servings
Level:
Easy
Total:
35 min
Active:
35 min
Yield:
10 servings
Level:
Easy

Ingredients

Basil Vinaigrette:

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Cook the pasta in a large pot of salted boiling water according to package directions. Drain and rinse with cold water. Set aside.

Spread the pine nuts in an even layer on a small baking sheet. Transfer to the oven, and toast until golden and fragrant, about 10 minutes. Set aside to cool slightly.

In a large bowl, combine the drained pasta, toasted pine nuts, sun-dried tomatoes olives, Cheddar, chickpeas, cucumbers, and basil vinaigrette. Toss well. Serve cold.

Basil Vinaigrette:

Add the vinegar, honey, mustard, shallots, basil and some salt and pepper to a blender. Blend until well combined. With the motor running, drizzle in the olive oil; blend until fully combined.

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