Name: Pasta Salad with Basil Vinaigrette
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 10 servings
Ingredients: 1 1/2 pounds tricolor spiral pasta; Kosher salt; 1/2 cup pine nuts; 2 cups oil-packed sun-dried tomatoes, drained and roughly chopped; 1 cup pitted Kalamata olives; 8 ounces sharp white Cheddar, diced into 1-inch pieces; One 15-ounce can chickpeas, drained and rinsed; 1 English cucumber, sliced; 1 1/2 cups Basil Vinaigrette, recipe follows; 1/3 cup Champagne vinegar; 1 tablespoon honey; 2 teaspoons Dijon mustard; 1 shallot, roughly chopped; 4 cups fresh basil leaves, roughly chopped; Kosher salt and freshly ground black pepper; 1 cup extra-virgin olive oil

Directions

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.

Pasta Salad with Basil Vinaigrette

Basil Vinaigrette:

Basil Vinaigrette:

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